Shredded Brussels Sprout Salad
This salad is full of the good stuff. Packed with shredded brussels sprouts, quinoa, chick peas, edamame and crispy bacon, you will be loving it. The drizzle is a curry yoghurt flavour with poppy seeds - refuel your body today!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: bbq, Dinner, Lunch, Salad, Side, Sides
Cuisine: Australian, International
Keyword: brussels sprout quinoa salad, brussels sprout salad, quinoa salad
Servings: 8 people
Calories: 434kcal
Shredded Brussels Sprout Quinoa Salad
- 500 grams brussels sprouts
- 2 cups dried quinoa tri colour
- 4 cups water
- 425 g chickpeas drained and rinsed
- 200 g edamame frozen
- 200 g streaky bacon
Curry Yoghurt Poppy Seed Drizzle
- 1 cup low fat greek yoghurt
- 1 tbsp curry powder
- 1 tbsp poppy seeds
Shredded Brussels Sprout Quinoa Salad
Preheat oven to 180 degrees and line a baking tray with grease-proof paper and a baking tray
Add water and dried quinoa to a medium sized saucepan and cook at a medium heat until all of the water is absorbed (stir occasionally to ensure it doesn't stick to the bottom of the pan)
Cook bacon for 20 minutes or until crispy. Cut when cool
Cut stems off brussels sprouts and shred in food processor
Drain and rinse chickpeas
Heat edamame in microwave safe jug for 3 minutes
Combine all ingredients in salad bowl. Dress and toss salad
Curry Yoghurt Poppy Seed Drizzle
- This is a HUGE salad. If you want to make a smaller version, I would only use ½ or 1 cup of dried quinoa (which will make either 1 cup or 2 cups). But keep the rest of the ingredient portions the same
- You can use stock to cook the quinoa but I find there is so much flavour in the dish, it is unnecessary
Serving: 0g | Calories: 434kcal | Carbohydrates: 52g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 206mg | Potassium: 815mg | Fiber: 11g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 55.4mg | Calcium: 144mg | Iron: 5.4mg