Food & Cooking Recipes Salad Recipes Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 11, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 4 Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch. Ingredients 1 cup quinoa, rinsed well Kosher salt 1 Meyer lemon ¼ cup extra-virgin olive oil 8 ounces brussels sprouts, trimmed and thinly sliced (preferably on a mandoline) ¼ cup walnuts, toasted and chopped 2 scallions, thinly sliced (⅓ cup) ½ dried chile de arbol, crumbled, or ¼ teaspoon crushed red-pepper flakes Directions 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. 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. 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. linda xiao Print