Posted by: godswaytohealth | December 16, 2013



 Prep time: 5 mins

Cook time: 45 mins

Total time:  1 hour

Serves: 6


  • 1 pound Brussels sprouts, trimmed and  quartered lengthwise
  • 3 tablespoons olive oil, divided
  • 1-1/2 cups water
  • 1 cup quinoa, rinsed
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 15-ounce can chickpeas, drained and rinsed
  • ⅔ cup pomegranate arils
  • Leaves from 1 bunch flat-leaf Italian parsley, chopped


  1. Roast Brussels sprouts: Preheat oven to 450°F. Toss Brussels sprouts with 1 tablespoon oil; sprinkle with salt and pepper. Arrange, cut sides down, on a large rimmed baking sheet. Roast 40 to 45 minutes, without turning, until outer leaves are tender and very dark brown. Cool to room temp on sheet.
  2. Cook Quinoa: Meanwhile, bring the water and quinoa to a boil in a medium saucepan set over medium-high heat. Reduce heat, cover, and cook 10 minutes. Remove from heat and let sit 10 minutes (with lid still on). Transfer to a large bowl, fluff with a fork and let cool.
  3. Finish Salad: Add the cooled Brussels sprouts to quinoa in bowl. Add the remaining 2 tablespoons olive oil, lemon zest, lemon juice, chickpeas, pomegranate and parsley; toss to combine. Season with salt and pepper or your favorite spices. Serve, or cover and refrigerate for up to 1 day.

Picture and Recipe – Courtesy of: Camilla


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: