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bowl of salad with lemon, brussels sprouts and kale.
How to Make...

Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Viniagrette

A simple Shredded Brussels Sprouts Kale Quinoa Salad tossed with feta, sunflower seeds and an easy lemon dijon vinaigrette. Great for meal prep or when you need a dish to pass! Gluten-free, vegan-friendly. Recipe can be easily cut in half if desired.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Scale:

Ingredients

for the salad:

  • 1/2 cup uncooked quinoa
  • 1 cup water or broth
  • 1 TBS extra virgin olive oil
  • 4 cups chopped kale, about 1 bunch
  • 1lb brussels sprouts, shredded (about 4 cups)
  • 5oz feta, crumbled
  • 1/2 cup sunflower seeds

lemon dijon vinaigrette:

  • 1/4 cup freshly squeezed lemon juice (about 2 small lemons)
  • 1/4 cup extra virgin olive oil
  • 1 TBS apple cider vinegar or white wine vinegar
  • 1 TBS dijon mustard
  • 1 tsp minced garlic
  • 1 TBS honey
  • salt & pepper, to taste

Instructions

  1.  Cook quinoa according to package instructions. Remove from heat and fluff with fork once finished cooking.
  2. While the quinoa is cooking prepare the kale by chopping into small leaves and and shredding the brussels sprouts using slicing attachment of your food processor.
  3. Place chopped kale in a large bowl and drizzle olive oil over leaves. Massage oil into kale using fingertips – this helps the flavor of the kale, just trust me. 
  4. Add brussels sprouts into large bowl with kale; set aside.
  5. Make the dressing: in a medium bowl whisk together all of the ingredients.
  6. Drizzle dressing over brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
  7. Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein. Store leftovers in covered container in fridge up to 1 week.

Nutrition Information:

  • Serving Size: 1/6th with dressing
  • Calories: 253
  • Sugar: 6g
  • Sodium: 408mg
  • Fat: 23g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 21mg