Happy Monday everyone!
If you are on social media on a Monday you will likely come across at least one post relating to “Meatless Monday”. The hashtag #meatlessmonday encourages going meatless on Mondays and is a great way to find vegetarian recipes. This movement has spread across the globe because it offers many benefits relating to health, the environment and more.
Benefits of Meatless Monday
In short, going meatless at least once a week can help with the following:
- Reduces your footprint: animal agriculture is responsible for a portion of global climate change.
- May improve your health: Although meat is a good source of various nutrients (protein, vitamins, iron, etc.) it also comes along with saturated fats, can be highly processed and much more. There are many vegetarian options that have the same benefits as meat but without the negatives meat has.
- Learn new recipes: Step out of your comfort zone and try new recipes! Focus on recipes that are loaded with veggies and contain plant-based proteins. More about plant-based proteins here.
With that said, today I am sharing a Roasted Brussels Sprouts & Quinoa Salad. This recipe is extremely easy to make and can be put together in no time. The brussels sprouts & quinoa can be made ahead of time and kept in the fridge. When ready to eat you can simply throw all the ingredients together and have a REAL fast food meal! This recipe also goes nice with a side of bread or healthy soup.
Roasted Brussels Sprouts
Roasting brussels sprouts is a recent favorite of mine. I have tried various ways of cooking them but this is by far my favorite. Brussels sprouts have amazing health benefits such as vitamin C, folate, vitamin A, dietary fiber, protein, potassium, vitamin B6 and much more.
Making your own dressing: Single Serving
Making your salad dressing can be very easy. I find the best way to make dressing for a single serving is to get a little container (the smaller the better) with a tight lid. Add all ingredients to the container and give it a shake. This is also a great way to bring dressing with you for your lunch at work or school.
Recipe
PrintRoasted Brussels Sprouts & Quinoa Salad
- Yield: 1 1x
Description
Vegan & gluten-free dish that will leave you feeling nourished & fueled for the day or evening! Pair with a side of bread or healthy soup!
Ingredients
- 1/2 cup quinoa, cooked
- 1 cup brussels sprouts, cut in half
- 1/2 cup yellow baby corn
- 2 cups baby kale (or any type of green- regular kale, spinach, etc.)
- 1/4 cucumber, sliced
- 1/4 red onion, sliced
- 2 tbsp. olive oil
- 1/8 tsp. garlic powder
- Dash sea salt
- Dash pepper
Instructions
- Begin by cooking quinoa, use package instructions .
- Heat oven at 400°F and line a baking sheet with tin foil.
- Cut brussels sprouts in half and lay on baking sheet. Sprinkle with 1 tbsp of olive oil and a dash of pepper (salt optional).
- Place in oven for about 10-15 mintues or until brussels sprouts have browned on the edges.
- While the brussels sprouts & quinoa are cooking, prepare the vegetables and then the dressing.
- For the dressing: Combine 1 tbsp. olive oil, garlic powder, sea salt and pepper to a small container (with a good lid) and give it a shake.
- Add kale, cucumber, red onion, corn, brussels sprouts & quinoa to a bowl and drizzel with dressing.
- Enjoy!
- Category: Vegetarian, Vegan, Gluten-Free, Dairy-Free
- Cuisine: Lunch, Dinner, Side
Do you participate in Meatless Mondays? Let me know in the comments!
Thanks for reading!
-Brittney
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[…] to share a quick post on a very versatile recipe. This dish is meatless making it perfect for #meatlessmonday! It can be eaten as a dip with tortilla chips, crackers or in a lettuce wrap/tortilla shell. This […]