Side dishe for 4

Roasted Brussels Sprout Quinoa Salad

Name: Roasted Brussels Sprout Quinoa Salad
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups water; 1/2 tsp salt; 2 cloves garlic peeled; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 2 cups brussels sprouts; 1/2 onion; 1/2 cup pomegranate seeds; 3 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1/4 tsp kosher salt; 1/4 tsp ground black pepper

$4.47for 437 minServes 4

Quinoa and roasted Brussels sprouts combine with onion, pomegranate seeds, and a bright lemon balsamic dressing.

Photo: primaverakitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Quinoa, 6 oz$0.20/oz typical	6 oz	$1.20Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Brussels sprouts, 0.45 lb$3.49/lb typical	0.45 lb	$1.53Typical price
	Onions, 0.2 lb$1.29/lb typical	0.2 lb	$0.26Typical price
	Peaches, 0.2 lb$2.49/lb typical	0.2 lb	$0.47Typical price
	Juice, 1.5 oz$0.04/oz typical	1.5 oz	$0.06Typical price
Total for the servings shown		$4.47

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilVinegarSalt and pepper

Not included in the cost.

37 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Side dishes Cold-weather comfort Winter Summer

Typical price

$1.12 per serving$4.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup quinoa
2 cups water
1/2 tsp salt
2 cloves garlic peeled
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 cups brussels sprouts
1/2 onion
1/2 cup pomegranate seeds
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp ground black pepper

Steps

Heat the oven to 425 F and line a large baking pan with oil.
Combine the quinoa, water, salt, and peeled garlic in a saucepan, then bring it to a boil.
Cover the saucepan, reduce the heat to low, and simmer for 15 minutes before resting it covered for 5 minutes.
Toss the Brussels sprouts and onion with 2 tablespoons olive oil, then roast for 18 to 20 minutes, stirring once.
Whisk the remaining olive oil, balsamic vinegar, lemon juice, salt, and pepper in a large bowl.
Remove the garlic from the quinoa, fluff the grains, and toss them with the roasted vegetables, dressing, and pomegranate seeds.