Straight from Thyme and Love | Serves: 2-3 as a main | Time: ~30 min (+ more if chilling)
1 cup uncooked #quinoa, rinsed
2 cups veggie broth
1 lb #BrusselSprouts, ends trim and thinly sliced
⅔ cup toasted walnuts, roughly chopped
½ cup dried cherries
½ cup fresh parsley, chopped
¼ cup green onions, thinly sliced
Juice of 1 orange
Juice of 1 lemon
¼ cup EVO
½-1 Tbsp maple syrup (I had agave on hand)
¾ tsp sea salt
¼ tsp black pepper
In a medium saucepan, and the quinoa and vegetable broth. Bring to a boil, stir and reduce heat to low. Cover. Cook until the all the liquid has been absorbed and the quinoa is fluffy, about 15 minutes. Let cool at least 20 minutes before assembling the salad. You can make the quinoa the day before too.
In a large bowl add the cooked quinoa, sliced brussel sprouts, walnuts, dried cherries, parsley and green onions. Toss together until combined.
Whisk together all of the salad dressing ingredients until combined. Taste and add more salt or maple syrup if needed for sweetness.
Pour the dressing over the salad and toss together. Taste and season with salt and pepper if needed.
If not serving right away, refrigerate until serving. This salad will taste better once it has chilled a few hours.
What I ate and drank today (4/23/2018)
96 oz of water
4 cups of decaf
Small orange juice
Leftover coconut broccoli soup
Brussel sprouts salad
~1.5 miles of walking