Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing

If you’re looking for a vibrant, nutritious dish that’s packed with flavor, look no further than this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing. This incredible salad brings together the earthiness of roasted Brussels sprouts, the nutty texture of quinoa, and the protein power of lentils, all drizzled with a creamy, spicy dressing that’s sure to tantalize your taste buds. It’s perfect for meal prep, a hearty lunch, or a side dish at your next gathering.

What You’ll Love About This Recipe

– **Nutrient-Dense**: Packed with fiber, protein, and essential vitamins.
– **Flavorful**: The combination of roasted vegetables and a spicy dressing creates a delightful taste experience.
– **Versatile**: Enjoy it warm or cold, as a main dish or a side.
– **Easy to Make**: Simple steps and minimal prep time make it approachable for all cooks.

What We’re Using

• 1 cup quinoa, rinsed well and drained
• 1 cup vegetable stock
• 1 lb (454 grams) Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Sea salt and ground black pepper, to taste
• ¾ cup raw cashews, soaked for at least 2 hours and drained
• 3 cloves garlic, peeled
• 2 tablespoons nutritional yeast
• 1 tablespoon capers
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon vegan Worcestershire sauce
• 1-2 teaspoons hot sauce of choice
• ¾ cup water
• 1 cup cooked lentils (from a 15oz/443ml can), rinsed and drained
• ¾ cup pickled red onions
• ¾ cup oil-packed sun-dried tomatoes, finely chopped
• 3 tablespoons toasted sunflower seeds
• Chopped parsley or chives, optional

Must-Have Equipment

• Large baking sheet: For roasting the Brussels sprouts.
• Medium saucepan: To cook the quinoa and lentils.
• Blender or food processor: For making the spicy Caesar dressing.
• Mixing bowl: To combine all the ingredients.

Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing in Steps

Step 1: Roast the Brussels Sprouts

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved Brussels sprouts with 1 tablespoon of olive oil, onion powder, garlic powder, sea salt, and ground black pepper. Spread them out in a single layer and roast for 25-30 minutes, or until they are golden brown and crispy on the edges.

Step 2: Prepare the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable stock. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 3: Make the Spicy Caesar Dressing

While the Brussels sprouts and quinoa are cooking, combine the soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water in a blender or food processor. Blend until smooth and creamy. Season with sea salt and ground black pepper to taste.

Step 4: Combine the Salad

In a large mixing bowl, combine the cooked quinoa, roasted Brussels sprouts, cooked lentils, pickled red onions, sun-dried tomatoes, and toasted sunflower seeds. Drizzle with the spicy Caesar dressing and gently toss to combine.

Step 5: Serve and Enjoy

Taste and adjust seasoning if needed. Garnish with chopped parsley or chives if desired. Serve this delightful salad warm or chilled and enjoy every delicious bite!

Swap Guide

• Quinoa: Substitute with farro, bulgur, or brown rice for a different grain experience.
• Lentils: Use chickpeas or black beans if you prefer.
• Sun-dried Tomatoes: Fresh tomatoes or roasted red peppers can be used as alternatives.
• Hot Sauce: Use your favorite spicy condiment, or omit for a milder dressing.

Errors to Dodge

• Overcrowding the baking sheet when roasting Brussels sprouts can lead to steaming instead of roasting. Make sure they have enough space.
• Not rinsing the quinoa can result in a bitter taste. Always rinse it well before cooking.
• Make sure to soak the cashews long enough to ensure a creamy dressing.
• Adjust the seasoning gradually; it’s easier to add than to take away!

How to Store & Reheat

This Roasted Brussels Sprouts, Quinoa & Lentil Salad keeps well in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness. When ready to enjoy, you can eat it cold or reheat it gently in the microwave. If the salad seems dry after being stored, add a splash of vegetable stock or a little more spicy Caesar dressing before serving.

Quick Q&A

Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. Just keep the dressing separate until you’re ready to serve to keep the ingredients fresh.

Is this salad gluten-free?

Yes, this salad is gluten-free as long as you use certified gluten-free ingredients. Quinoa is naturally gluten-free!

Can I add protein to this salad?

Definitely! Grilled chicken, tofu, or chickpeas would be excellent additions for extra protein.

What can I use instead of nutritional yeast?

If you don’t have nutritional yeast on hand, you can omit it or use grated vegan cheese as an alternative to add some cheesy flavor.

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The Takeaway

This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is a flavorful and nutritious option that’s as satisfying as it is delicious. Perfect for any occasion, this salad is sure to become a favorite in your recipe repertoire. Whether you’re meal prepping for the week or looking for a crowd-pleasing dish for your next gathering, this salad delivers on taste and nutrition. Enjoy the combination of textures and flavors, and don’t forget to share your creations with friends and family!