My love affair with salads is so intense that I crave them even when it’s freezing cold… That’s when warm salads come to the rescue! Still super easy and quick to make but with a comforting twist!
This salad is the perfect fall and winter meal to warm up your body and still feel light.
The beautiful hearty flavor coming from the roasted brussels sprouts and the sweet note from the dried cranberries will make your taste buds dance 🙂
Ingredients:
• 200g brussels sprouts
• 80g quinoa
• 150g cooked chickpeas
• 1 tsp paprika
• ¼ tsp curry powder
• ¼ black pepper
• ½ tsp salt
• 1 tbsp extra virgin olive oil
• 1 minced garlic clove
• ¼ cup dried cranberries
• 1 orange
• 1 tbsp hemp seeds
Preparation:
Start by soaking the dried cranberries in ¼ cup of hot water for 10 minutes to make them softer.
Preheat the oven at 240C.
Wash and cut in a half the brussels sprouts.
Place them on a baking tray lined with parchment.
Rinse and drain the chickpeas, then dry them with a cotton towel to remove the excess water ( they won’t get crispy otherwise).
Add them to the brussels sprouts and season it all with the paprika, curry, pepper, salt, oil, and garlic.
Mix all with your hands or with a spoon to make sure that everything is well coated.
Cook in the oven for 25 minutes giving it a good stir halfway through.
While they’re cooking, rinse the quinoa and cook it with 1 cup of water for 25 minutes on low heat with the lid on.
Let it rest for a few seconds after turning the heat off and then fluff it up with a fork.
In a big bowl combine the quinoa, the roasted brussels sprouts and chickpeas, the cranberries, and the seeds.
Cut 1 orange in thin slices for some freshness and enjoy warm.
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