Ingredients:
1 cup uncooked quinoa
1 tsp. salt
¼ lb. Brussels sprouts, trimmed and thinly sliced (about 2 cups) (see note)
1 clove garlic, peeled and minced
2 tbsp. fresh ginger, finely grated
2 tbsp. honey
2 tbsp. apple cider vinegar
¼ cup extra virgin olive oil
¼-½ tsp. ground black pepper
½ cup dried cranberries (or dried fruit of your choice)
½ cup toasted pumpkin seeds
Equipment:
Measuring cups and spoons
Pot with a lid
Fine mesh strainer
Cooktop
Cutting board
Kitchen knife
Jar with a lid OR other container for dressing
Large bowl
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Measure the quinoa into a bowl, cover with water and give it a stir. Pour into a fine mesh strainer to remove the liquid, then add to a medium saucepan with 2 cups water and 1 tsp. salt. Bring to a boil, cover, and turn heat to low. Cook for 15-20 minutes, until the water is absorbed.
- Remove the pan from the heat, let sit for at least 10 minutes, then transfer to a bowl and fluff with a fork.
- Combine the garlic, ginger, honey, apple cider vinegar, olive oil, remaining ½ tsp. salt, and black pepper to taste in a jar with a lid (or another container) and shake or mix thoroughly.
- In a large bowl, toss together the quinoa, Brussels sprouts, cranberries, pumpkin seeds, and the vinaigrette.
Note about Brussel Sprouts: other wintery greens like kale, collards, Swiss chard, and spinach work as substitutes.