Heirloom Tomato and Spinach Edamame Quinoa Salad with Roasted Brussels Sprouts

Heirloom Tomato and Spinach Edamame Quinoa Salad with Roasted Brussels Sprouts

Ingredients:

  • 1 heirloom tomato
  • 2 cups baby spinach
  • 1 cup sliced Brussels sprouts
  • 1 cup Keen One Edamame Quinoa
  • 2 tbsp avocado oil
  • Salt and pepper to taste

Directions:
Place sliced Brussels sprouts on a lined baking sheet and sprinkle with 1 tbsp avocado oil and salt and pepper. Bake at 375 degrees Fahrenheit for 20 minutes. Slice heirloom tomato and sauté with the other tbsp of avocado oil for 5 minutes. Add spinach until wilted. Stir in cooked quinoa (cook according to package directions). Place the salad next to the roasted Brussels sprouts and enjoy!





Also in Quinoa Recipes

Veggie Spring Rolls with Coconut Curry Quinoa
Veggie Spring Rolls with Coconut Curry Quinoa

Tahini + Quinoa Moroccan Wrap
Tahini + Quinoa Moroccan Wrap

Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!

Pesto Pasta Quinoa with Grilled Chicken Kabobs
Pesto Pasta Quinoa with Grilled Chicken Kabobs