Green Brussels sprouts, cranberry and quinoa salad
• 500g Brussels sprouts
• 360g quinoa
• 150g cranberries
• 100g roasted pecan nuts, chopped
• 60ml freshly squeezed orange juice
• 60ml olive oil
• 2 tablespoons apple cider vinegar
• salt and pepper tot taste
Slice the bottoms from the sprouts and remove the outer leaves. Wash the sprouts, cut them in half lengthwise and then slice into thin strips (use a food processor if desired).
Cook the quinoa according to the directions on the packet and wash the cranberries. Make the dressing by mixing all the ingredients together thoroughly.
Toss the Brussels sprouts, quinoa and cranberries together, sprinkle the pecan nuts on top and pour the dressing over the salad.