Jennifer Causey
Active Time
20 Mins
Total Time
35 Mins
Serves 4 (serving size: about 2 cups)

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.

How to Make It

Step 1

Cook quinoa in water according to package directions. Add 1/4 teaspoon salt; stir to combine. Set aside.

Step 2

Whisk together orange juice, vinegar, 1 tablespoon oil, honey, mustard, thyme, and 1/4 teaspoon salt in a small bowl.

Step 3

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.

Step 4

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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