So christmas is around the corner! It’s three weeks? Less? I don’t know.
My mom texted me to tell me that I’m bringing salad to Christmas day dinner. Salad.
Thanks Ma. Way to give me the most boring of all the Christmas foods. She claims it’s because I’m the best at making salads and they are my life blood. Therefore easy.
I see you mama hicks. I know what you’re up to.
Just kidding. She’s the bomb. And I don’t mean to toot my own horn, but – Dayummm Gina, I do know how to make a good salad.
You know how they say ‘ya don’t win friends with salad’
Yeah well, challenge accepted.
Let’s combine the traditional brussel sprout with the festive pomegranate. And let’s lure our family into trying it by adding something that kind of maybe tastes reminiscent of bacon. DONE.
I have a million friends now.
Oh. nope. wait. I just have one.
HERE WE GO!
Quinoa & Brussel Sprout Salad feat. coconut bacon and pomegranate
(cause why not just put all the ingredients in the title.)
2 c. brussel spouts (shredded using a mandolin)
1/2 c. uncooked quinoa
1 c. vegetable broth
3 stalks of spring onions, chopped
1 c. coconut bacon
1/4 c. Olive Oil
2 – 3 tbsp. White Balsamic vinegar
1 small clove of garlic, minced
1 tbsp maple syrup
salt and pepper to taste
First, you need to make your coconut bacon. I’m just going to link a recipe here. You only need a cup or so. Pro tip – sprinkle some spoked paprika on there before you bake. This stuff is AMAZING. I won’t lie to you and tell you it tastes like bacon, because it does not. But I will tell you that it’s smokey and delicious and you should make it immediately and put it on everything. Thanks bye.
Next, you need to make your quinoa by combining the vegetable broth and dry quinoa in a small saucepan. Bring it to a boil and then let it simmer until all the liquid is absorbed. Sometimes I have to add a bit more water or broth for all the quinoa to cook through. Once cooked, remove from heat and allow it to cool
Shred your brussle sprouts on a mandolin and for the love of god be careful. Please don’t cut off your fingers. This tool frightens me to my very core. Seriously, hold off on the holiday wine and mulled cider until after this step.
Combine your chopped onion with the sprouts and quinoa. Add in your pomegranate seeds.
Make your dressing by combining your oil, vinegar, garlic, maple syrup and salt and pepper. Whisk it up, then pour over the salad and combine!
I usually add the coconut bacon on top at the end so it stays crispy. Another recommended topping is cashew parmesan cheese. Maybe I should cover condiments and toppings in another post. Noted.
Christmas Dinner – I’m coming for ya.