Food & Cooking Recipes Salad Recipes Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2020 Print Rate It 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 Rate it Print