Roasted Brussels sprouts and cauliflower are tossed with quinoa and a lemon dressing for a filling winter salad that is best eaten warm. This dish is bursting with fibre and plant based protein from quinoa and chickpeas.
This recipe is ideal for your seasonal vegetable box in the winter months.
It is pretty easy and straightforward to make, just make sure the vegetables are cut to more or less even sizes so they cook evenly.
You can substitute pecan nuts for walnuts and pomegranate for dried cranberries if needed.
Don’t be afraid to play around the dressing adding more maple syrup if needed, especially if the lemons are a bit too sharp.