Fresh fall salad
You can eat Brussels sprouts raw, too! And if you’re going to try them raw, I prefer them grated… This is what prompted me to try out this tasty bowl full of other fall ingredients and, I have to say, it turned out pretty good! It’s even better with crunchy onion rings. It’s a super simple recipe and it’s great for taking to-go, as lunch on a school or work day.
3 days, in an air-tight container
140 g (3/4 cup) quinoa (mixed colors)
200 g (7 ounces) Brussels sprouts
150 g (5 ounces) mushrooms
small handful pecans
small handful dried cranberries
pinch of cayenne pepper
sea salt, to taste
¼ tsp freshly ground black pepper
ghee (or coconut oil), for frying
1 tbsp mayonnaise
1 tbsp maple syrup
juice of 1 lemon
1 tsp mustard
Rinse the quinoa, sprouts and apple with water. Brush the mushrooms clean. Bring water to a boil in a pot. Add the quinoa to the boiling water. Reduce the heat to low, and give the seeds a stir after about six minutes has elapsed. Let the quinoa simmer for another six minutes or so. Remove the pot from the heat and drain the excess water. Slice the shallots in rings and chop the apple and mushrooms. Add 1 tablespoon of ghee (or coconut oil) to the pan and turn the heat on to medium high. Fry the thin onion rings until they are crispy and dark brown (not black!). Remove the crispy onion rings from the pan, add the remainder of the ghee and sauté the mushrooms for about six minutes. Grate the sprouts. I used a box grater (good workout!), but you can also just toss them in a food processor. Make the dressing by combining all of the ingredients in a small bowl and stirring well. Combine all of the ingredients in a salad bowl, toss, serve and enjoy! You can eat it at room temperature or cold.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!