Warm Quinoa and Brussels Sprouts Salad with Cranberries and Pecans

This warm salad is a great way to use up leftover quinoa. It’s packed with healthy ingredients like Brussels sprouts, cranberries, and pecans, and makes a filling and satisfying meal. The quinoa can be replaced with any other grain, and the Brussels sprouts can be swapped out for another type of green vegetable. If you’re not a fan of cranberries, you can use any other type of dried fruit. This salad is also a great way to use up any leftover nuts or seeds you have.


  • 1 cup cooked quinoa
  • 1 cup Brussels sprouts, shredded
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


1. In a large bowl, combine the cooked quinoa, Brussels sprouts, cranberries, pecans, and olive oil.

2. Add the balsamic vinegar and salt and pepper to taste.

3. Serve warm or cold.

Potential changes & improvements:

-Replace the quinoa with another grain, such as rice or barley

-Swap the Brussels sprouts for another type of green vegetable, such as kale or spinach

-Use any other type of dried fruit in place of the cranberries

-Add in some chopped fresh herbs, such as parsley or thyme

Works Well With…

This salad goes well with grilled chicken or fish. It would also be a great side dish for a holiday meal.

Common Mistakes:

-Not adding enough salt and pepper

-Not using enough balsamic vinegar

-Not mixing the ingredients well enough

Nutritional Information:

Serving size: 1/2 cup

Calories: 150

Fat: 7 g

Saturated fat: 1 g

Unsaturated fat: 6 g

Carbohydrates: 18 g

Sugar: 4 g

Fiber: 3 g

Protein: 5 g



-Brussels sprouts



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