Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad

Prep Time:
30 mins
Total Time:
1 hrs

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


  • 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


  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.

    Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad
    linda xiao
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