Quinoa & Brussels Sprout Salad with Goat Cheese

Quinoa & Brussels Sprout Salad with Goat Cheese
Yields 4 servings

Combining the superfood quinoa with sweet brussels sprouts, tart cherries, crunchy nuts, and tangy goat cheese, this wonderful salad makes a great lunch or light supper!

Ingredients:

1 C. Shiloh Farms Organic Tri-Color Quinoa or Organic Red Quinoa
2 C. brussels sprouts, sliced
1 Tbsp. extra-virgin olive oil
1½ C. purple cabbage, shredded
¼ tsp. Shiloh Farms Himalayan Pink Salt, or to taste
½ tsp. black pepper, or to taste
½ C. Shiloh Farms Organic Walnuts, toasted
½ C. Shiloh Farms Organic Sour Red Cherries or Organic Cranberries
4 oz. goat cheese, crumbled
3 C. baby spinach, rinsed
Balsamic vinegar

Directions:

1. Cook quinoa according to package directions; drain & set aside
2. While quinoa is cooking, heat oil in large non-stick skillet; place sprouts in skillet and sauté for 10-12 minutes, or until browned
3. Add cabbage to sprouts and season with salt and pepper; cook an additional 2-3 minutes before adding quinoa
4. Remove from heat and allow to cool slightly before stirring in walnuts, cherries, and goat cheese
5. Serve over baby spinach and drizzle with balsamic vinegar

Variation: Transform this into a satisfying main dish salad by topping with shredded chicken or salmon. For a vegetarian version, try adding Shiloh Farms Organic Garbanzo Beans or Organic Black Soybeans.