- Calories 333
- Fat 12g
- Satfat 3g
- Unsatfat 9g
- Protein 11g
- Carbohydrate 47g
- Fiber 7g
- Sugars 12g
- Added sugars 4g
- Sodium 467mg
- Calcium 8% DV
- Potassium 15% DV
Brussels and Quinoa Bowl With Orange-Thyme Vinaigrette
Jennifer Causey
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.
