Ingredients
Salad
- ½ cup quinoa, rinsed well and drained
- 1 cup vegetable stock
- 1 lb (454 grams) brussels sprouts, halved
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Sea salt and ground black pepper, to taste
- 1 ½ cups cooked lentils (from a 15oz/443ml can), rinsed and drained
- ⅓ cup pickled red onions
- ¼ cup oil-packed sun dried tomatoes, finely chopped
- 3 tablespoons toasted sunflower seeds
- Chopped parsley or chives, optional
Spicy Caesar Dressing
- ½ cup raw cashews soaked for at least 2 hours and drained
- 3 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- 1 tablespoon capers
- 1 ½ tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1-2 teaspoons hot sauce of choice
- ⅓ cup water
- Sea salt and ground black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for roasting the Brussels sprouts.
- Cook the quinoa: In a small saucepan, combine rinsed quinoa and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until the liquid is absorbed and the quinoa tails have popped, about 15 minutes. Remove from heat and let cool.
- Prepare the Brussels sprouts: Place halved Brussels sprouts on a baking sheet. Drizzle with olive oil and sprinkle with onion powder, garlic powder, salt, and pepper. Toss to coat evenly and arrange them in a single layer with the flat side down.
- Roast the Brussels sprouts: Roast in the preheated oven for 20 minutes until they are golden brown on the edges and tender inside. Once done, set aside.
- Make the spicy Caesar dressing: In a blender, combine soaked cashews, garlic cloves, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, water, salt, and pepper. Blend on high for about 1 minute until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble the salad: In a large serving bowl, mix the cooked quinoa, roasted Brussels sprouts, and cooked lentils. Toss gently to combine.
- Add dressing and toppings: Drizzle the spicy Caesar dressing generously over the salad. Top with pickled red onions, chopped sun-dried tomatoes, toasted sunflower seeds, and fresh parsley or chives if desired. Finish with freshly cracked black pepper and serve immediately.
Notes
- Soak cashews for at least 2 hours or overnight to ensure a smooth, creamy dressing.
- If vegan Worcestershire sauce is unavailable, substitute with soy sauce or tamari.
- Adjust the amount of hot sauce to your preferred spice level.
- Quinoa can be made ahead and kept refrigerated to save time.
- To toast sunflower seeds, dry roast them in a skillet over medium heat for 3-4 minutes until golden and fragrant.
- Pickled red onions add a tangy contrast; if unavailable, substitute with thinly sliced red onions marinated briefly in lemon juice and salt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
