SERVES 6
PREP TIME: 25 minutes (not including
time to cook quinoa)
ACTIVE TIME: 20 minutes
1 pound brussels sprouts
½ cup diced yellow onion
1 garlic clove, minced
1 tablespoon water, plus more if necessary
1½ cups diced zucchini
1½ cups shelled edamame
¼ cup lemon juice
1 tablespoon grated lemon zest
1 tablespoon maple syrup
3 cups cooked quinoa
3 cups chopped chard leaves
½ cup chopped fresh basil
½ cup chopped pistachios
Salt and black pepper to taste
1. Slice a brussels sprout in half
lengthwise through the stem. Turn each
half cut side down and thinly slice into
shreds. Repeat with all of the brussels
sprouts. Set aside.
2. Heat a large shallow saucepan over medium heat. Add the onion, garlic, and water and cook until the
onion is just becoming translucent. Add more water as needed to prevent sticking.
3. Add the brussels sprouts, zucchini, and edamame. Cook for about 3 minutes, until the brussels sprouts
are just beginning to wilt. Remove from the heat and stir in the lemon juice, lemon zest, and maple syrup.
4. Stir in the quinoa, chard, basil, and pistachios. Taste and add salt and pepper if needed. Serve
immediately or chill until ready to serve. Leftovers will keep in an airtight container in the fridge for 3 to
4 days.
Green Quinoa Salad
