GREEN QUINOA SALAD
SERVES 6 PORTIONS
1lb (455g) brussels sprouts
1/2 cup diced yellow onion
1 garlic clove, minced
1 tbsp. water, plus more if necessary
1 1/2 cups diced zucchini
1 1/2 cups shelled edamame
1/4 cup lemon juice
1 tbsp. grated lemon zest
1 tbsp. maple syrup
3 cups cooked quinoa
3 cups chopped chard leaves
1/2 cup chopped fresh basil
1/2 cup chopped pistachios
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 442kcal
Fat: 9.8g (1.2g S.Fat)
Carbs: 71.5g
Protein: 20.3g
Sugar: 6.1g
Sodium: 98mg
METHOD
Slice a brussels sprout in half lengthwise through the stem. Turn each half-cut side down and thinly slice into shreds. Repeat with the remaining brussels sprouts. Place aside.
Melt butter in a large shallow saucepan over medium heat. Cook until the onion, garlic, and water are translucent, about 5 minutes. To prevent sticking, add more water as needed.
Combine the brussels sprouts, zucchini, and edamame in a mixing bowl. Cook for about 3 minutes, or until the brussels sprouts start to wilt. Take the pan off the heat and add the lemon juice, lemon zest, and maple syrup.
Combine the quinoa, chard, basil, and pistachios in a mixing bowl. If necessary, season with salt and pepper. Serve right away, or chill until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Melt butter in a large shallow saucepan over medium heat. Cook until the onion, garlic, and water are translucent, about 5 minutes. To prevent sticking, add more water as needed.
Combine the brussels sprouts, zucchini, and edamame in a mixing bowl. Cook for about 3 minutes, or until the brussels sprouts start to wilt. Take the pan off the heat and add the lemon juice, lemon zest, and maple syrup.
Combine the quinoa, chard, basil, and pistachios in a mixing bowl. If necessary, season with salt and pepper. Serve right away, or chill until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
