An Introduction to Nutrition and Cooking: Quinoa, Lentil, and Roasted Brussels Sprouts Salad

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast offers a cheesy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and are often more affordable.

Pour 3 cups of low sodium vegetable broth into a pan.

Add quinoa and lentils to the pan with the broth.

Add curry powder to the mixture in the pan.

Prepare the Brussels sprouts by pulling off outer leaves that are dirty or have holes.

Cut off the bottom of the Brussels sprouts.

Quarter the Brussels sprouts if you like them, or slice them thinly if you're unsure about the taste.

Toss the Brussels sprouts with olive oil and black pepper.

Preheat the oven to 400 degrees Fahrenheit.

Roast the Brussels sprouts in the oven at 400 degrees until they are browned on the edges, checking for doneness based on the shape they were cut into.

Once the Brussels sprouts are roasted, mix them with the cooked lentils and quinoa in the pan.

Add roasted red peppers, green onions, and lemon juice to the mixture and combine well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens