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Roasted Brussels Sprout and Cashew Quinoa Salad (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Amie Valpone
  • 30 minutes
  • Serves 4

INGREDIENTS

1 cup

Baby spinach, fresh

12

Brussels sprouts, medium

2 tbsp

Cilantro, fresh

1 tsp

Maple syrup or honey, pure

1 cup

Quinoa

1

Sea salt and pepper

3 tbsp

Olive oil, extra virgin

2 tbsp

Red wine vinegar

2 tbsp

Cashews, raw

1 person Recommend This Recipe