Kale & Brussels Sprouts Curry Quinoa Salad

Warm Roasted Brussels sprouts, chopped kale, and curry quinoa with pomegranate arils, dried cranberries, and almonds, all drizzled and tossed with a lemon dijon dressing. This Kale & Brussels Sprouts Curry Quinoa Salad is one of my favorite gluten-free and vegetarian meals (or side dishes) for fall and winter!

Course Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 461kcal

Author Christine McMichael

Ingredients

Curry Quinoa

1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons curry powder
1/2 cup dried cranberries
1/2 cup pomegranate arils
1/4 cup slivered almonds

Lemon Dijon Dressing

1 Tablespoon lemon juice
3 Tablespoons olive oil
1 Tablespoon dijon mustard
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Kale Brussels Sprouts Salad

3 cups shredded brussels sprouts
1 1/2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head kale finely chopped

Instructions

Preheat the oven to 400 degrees F.
Add the quinoa, vegetable broth, and curry powder to a small pot and bring to a low boil.
Once boiling, stir, then reduce heat to low and let simmer uncovered for about 15 minutes (or until most of the liquid is absorbed).
Remove from heat, cover and let sit for about 10 minutes.
Meanwhile, add the brussels, olive oil, salt and pepper to a baking pan and toss to combine.
Roast for about 5-8 minutes, tossing halfway or until lightly browned. They can burn quickly, so keep an eye on them!
Whisk together all ingredients for the dressing.
Add the chopped kale to a bowl and toss with the dressing.
When the quinoa is done, toss in the pomegranate, cranberries, and almonds. Mix to combine.
Add the quinoa and brussels to the kale bowl and toss to combine. Enjoy!

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