Brussels sprouts are petite cabbages that transform under heat, turning soft and sweet after roasting or sauteing. Their peppery leaves also work well shaved raw in salads and deliver a healthy punch of vitamin C.
Cook quinoa in water according to package directions. Add 1/4 teaspoon salt; stir to combine. Set aside.
Whisk together orange juice, vinegar, 1 tablespoon oil, honey, mustard, thyme, and 1/4 teaspoon salt in a small bowl.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add Brussels sprouts; cook, stirring often, until browned and crisp, 8 to 10 minutes. Sprinkle with remaining 1/4 teaspoon salt.
Place 1/2 cup quinoa in each of 4 bowls. Top each with 1/2 cup radicchio, 1/4 cup apple, and 2/3 cup Brussels sprouts. Drizzle each with 2 tablespoons orange-thyme vinaigrette; sprinkle evenly with goat cheese.
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