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Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad

Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad hearty.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: linda xiao

Source: Martha Stewart Living, December/January 2015


  • 1 cup quinoa, rinsed well
  • Coarse salt
  • 1 Meyer lemon
  • 1/4 cup extra-virgin olive oil
  • 8 ounces brussels sprouts, trimmed and thinly sliced (preferably on a mandoline)
  • 1/4 cup walnuts, toasted and chopped
  • 2 scallions, thinly sliced (1/3 cup)
  • 1/2 dried chile de arbol, crumbled, or 1/4 teaspoon crushed redpepper flakes


  1. Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.

  2. Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.

  3. Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.

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