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Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata

November 7, 2016 by Medha 32 Comments

I’m so excited for the holidays.

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata | Whisk and Shout

I’ve been mildly homesick ever since fall break, which is a little unnatural for me, and I’ve attributed it to my longing for the holidays and all the festive baking, decorating, and music I love at home.


Plus, you can’t light candles in dorms at college, and it’s truly a tragedy. How am I supposed to experience fall and winter without a ton of spice-scented candles???

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata | Whisk and Shout

I’ve already started planning my Thanksgiving prep list, and I’m weirdly excited for Christmas baking.

I also may or may not have listened to All I Want For Christmas Is You on the elliptical last week.

It’s bad.

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata | Whisk and Shout

This salad is a perfect holiday side or appetizer. Celebrating winter produce, this grain salad combines caramelized brussels sprouts and red onions with quinoa and is topped with a seedy pistachio gremolata! It’s unusual, delicious, and super easy to throw together. Enjoy!

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Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata
Author: Whisk & Shout
Recipe type: Side, Lunch, Dinner
Total time:  40 mins
Serves: 1-2 as a main, 4-6 as a side
 
This grain salad combines caramelized brussels sprouts and red onions with quinoa and is topped with a seedy pistachio gremolata!
Ingredients
  • ¼ cup pistachios, shelled
  • 2 tbsp breadcrumbs
  • 1 tsp chia seeds
  • 1 tsp flaxseed
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 0.3 lb brussels sprouts, chopped (about 1 cup)
  • ½ a red onion, sliced
  • 1 cup cooked quinoa
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts and red onion with olive oil and balsamic vinegar. Bake in preheated oven for 20 minutes, until veggies are carmelizing. Remove from oven and set aside on a wire rack.
  3. Meanwhile, in a food processor, pulse together pistachios, breadcrumbs, and garlic powder until finely chopped and combined. Stir in chia and flax seeds.
  4. In a large bowl, toss quinoa, roasted Brussels sprouts and red onion with salt and pepper to taste.
3.5.3208

 

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Filed Under: Appetizers, Autumn Recipes, Dinner, Healthy January, Salad, Seasonal Recipes, Special Diets, Vegan, Vegetarian, Winter Recipes

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Comments

  1. Shashi at RunninSrilankan says

    November 7, 2016 at 10:54 am

    Medha, this Brussels Sprouts salad doesn’t only sound delicious, it is so packed with healthy ingredients – what a fantastic addition to the Thanksgiving table! Fingers crossed the next few weeks pass quick so you can get home to enjoy all the baked goodies AND candles 🙂

    Reply
    • Medha says

      November 7, 2016 at 2:36 pm

      Thanks so much!

      Reply
  2. Cheyanne @ No Spoon Necessary says

    November 7, 2016 at 10:57 am

    I could eat brussels sprouts every single day of my life, so I am freakin out over these, Medha!! That pistachio gremolata is GENIUS! I am SOOOOO making this sometime this week! GIMME! Cheers!

    Reply
    • Medha says

      November 7, 2016 at 2:36 pm

      Thanks, Cheyanne!

      Reply
  3. Bethany @ athletic avocado says

    November 7, 2016 at 6:29 pm

    This is the salad of my dreams! Seriously LOVE everything in here, especially the BRUSSELS! I also can’t wait for the holidays! They can’t come soon enough 😉

    Reply
    • Medha says

      November 8, 2016 at 12:27 am

      Thank you!

      Reply
  4. Gayle @ Pumpkin 'N Spice says

    November 8, 2016 at 7:57 am

    I never used to like brussels sprouts, but now I’m a huge fan! Especially when they’re roasted and in a quinoa salad. Looks fantastic!

    Reply
    • Medha says

      November 8, 2016 at 2:17 pm

      Thanks!

      Reply
  5. Julia Mueller says

    November 8, 2016 at 9:53 am

    Everything about this dish looks absolutely perfect to me! I’m all about brussels sprouts and am digging this pistachio infusion you’ve got going on. Definitely perfect to enjoy any night of the week 😀

    Reply
    • Medha says

      November 8, 2016 at 2:18 pm

      Thanks so much 🙂

      Reply
  6. Michelle | A Latte Food says

    November 8, 2016 at 2:13 pm

    I was a little late to the whole quinoa thing, but I am obsessing over it now! I love this recipe–it seriously looks fantastic!

    Reply
    • Medha says

      November 8, 2016 at 2:18 pm

      Quinoa is the best- thanks 🙂

      Reply
  7. marcie says

    November 8, 2016 at 2:41 pm

    I’m beyond excited for the holidays too, and this dish is completely holiday-worthy! What a beautiful dish and I love that gremolata!

    Reply
    • Medha says

      November 8, 2016 at 4:39 pm

      Thanks!

      Reply
  8. Sarah @ Making Thyme for Health says

    November 8, 2016 at 6:02 pm

    I can’t believe you’re not allowed to light candles! I understand why but that’s kind of lame.

    Anyway, I can see why you’re such a fan of this salad. Roasted brussels sprouts are the best and this looks amazing!

    Reply
    • Medha says

      November 9, 2016 at 5:31 pm

      Haha thanks, Sarah!

      Reply
  9. Rachelle @ Beer Girl Cooks says

    November 9, 2016 at 12:30 pm

    I love roasted Brussels. This quinoa salad is the perfect combo for them and you had me at pistachio!

    Reply
    • Medha says

      November 9, 2016 at 5:32 pm

      Thank you 🙂

      Reply
  10. Rachel @ Bakerita says

    November 10, 2016 at 12:45 am

    This looks so beyond delicious! I love brussels and the pistachio gremolata on top looks fabulous.

    Reply
    • Medha says

      November 10, 2016 at 6:06 pm

      Thank you! 🙂

      Reply
  11. David @ Spiced says

    November 10, 2016 at 10:44 am

    Totally wrong that you can’t light spiced candles in dorm rooms! I get it though. Although when I was in college, I totally broke that rule and lit candles while typing papers. It somehow kept me in a good mood while writing what seemed like endless pages and pages and pages. 🙂 I wonder if you can get one of those plug-in spiced scents instead? Anyways, this salad sounds awesome! Love the roasted Brussels and the pistachios in there. Yum!!

    Reply
    • Medha says

      November 10, 2016 at 6:07 pm

      That sounds wonderful! And thanks 🙂

      Reply
  12. Monica says

    November 11, 2016 at 9:21 am

    I love how much you adore the holidays. I feel the same way! Also love this dish, the pistachio gremolata totally takes it over the top.

    Reply
    • Medha says

      November 11, 2016 at 7:54 pm

      Thanks!

      Reply
  13. Denise | Sweet Peas & Saffron says

    November 14, 2016 at 10:11 pm

    It’s early, but I’m already itching to watch a Christmas movie! And these brussels sprouts look absolutely amazing…must try that gremolata!

    Reply
    • Medha says

      November 15, 2016 at 8:03 pm

      Thanks!

      Reply
  14. Manali@CookWithManali says

    November 15, 2016 at 2:45 pm

    I love all the flavors that you have mixed in this salad Medha! 🙂

    Reply
    • Medha says

      November 15, 2016 at 8:04 pm

      Thank you so much 🙂

      Reply
  15. Ashley says

    November 16, 2016 at 5:31 pm

    I totally remember that no candle rule in college too! No fun! But I get it haha

    ANYWAY this salad!! I love brussels but I am so digging what you did with the pistachios!

    Reply
    • Medha says

      November 17, 2016 at 2:44 pm

      Thanks!

      Reply
  16. Shikha @ Shikha la mode says

    December 5, 2016 at 7:51 pm

    Mmm loving the chia seeds in this recipe!

    Reply
    • Medha says

      December 6, 2016 at 4:34 pm

      Thanks!

      Reply

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