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
Scale
- 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