- 1 pound brussels sprouts, quartered
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 cup red quinoa
- 1/2 cup dried apricots (2 ounces)
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon agave nectar
- 3/4 cup salted roasted almonds, coarsely chopped
- 1/4 cup chopped parsley
How to make this recipe
Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1 tablespoon of the oil and season with salt and pepper. Spread the brussels sprouts on a rimmed baking sheet and roast for about 25 minutes, stirring once, until tender and charred in spots; let cool completely.
Meanwhile, in a small saucepan, cover the quinoa with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Spread the quinoa out on a plate and let cool completely.
In a heatproof bowl, cover the apricots with hot water and let soak until plumped, about 10 minutes. Drain the apricots and cut them into 1/4-inch dice.
In a small bowl, whisk the vinegar with the shallot, mustard, agave and the remaining 1 tablespoon of oil. Season the vinaigrette with salt and pepper.
In a large bowl, toss the brussels sprouts with the quinoa, apricots and almonds. Add the vinaigrette and parsley and toss to coat. Season with salt and pepper and serve.
The salad can be kept at room temperature for up to 4 hours or refrigerated overnight. Bring to room temperature before serving.