Thanksgiving Quinoa & Brown Rice Salad

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Volunteered to bring a side dish on Thanksgiving, but not sure what you can make that is quick, easy, and homemade?  Don’t worry, I have you covered with this Thanksgiving inspired quinoa brown rice salad. This recipe incorporates all your favorite thanksgiving flavors into a dish you can easily prep at home, and won’t break the bank. This has to be the least stressful side dish out there for your thanksgiving table. And if yours turns out as delicious as mine did, then you won’t be surprised if this shows up on your meal plan plenty of times throughout the fall season.

I have recently become hooked on the Quinoa and Brown Rice with Garlic packets from Seeds of Change. They are delicious and certified organic. And the best part about them is that you only need to heat up the brown rice and quinoa to prepare it. I always heat mine up on a skillet with a few teaspoons of olive oil and season it with salt. The convenience and great taste is the reason I chose to use this product for my recipe. I’ve been able to find Seeds of Change at Kroger, Costco, and even target. If you don’t use these packets when assembling the salad, feel free to substitute a cup of brown rice into the recipe.

Make it Gluten Free: This dish is already gluten free!

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INGREDIENTS

  • 1 package of Seeds of Change Quinoa and Brown Rice with Garlic or 1 cup of brown rice
  • 1 ½ cups of shredded Brussels sprouts
  • 1 gala apple – peeled and cubed
  • 2/3 cup of dried cranberries
  • ½ cup of unsalted slivered almonds
  • Olive oil
  • Salt and pepper

STEPS

1.      Begin by rinsing the Brussels sprouts and slice them until you have a cup and a half. At this time, also peel the apple, and cut into cubes & set aside.

2.      In a medium pan, heat about 2 teaspoons of olive oil on medium heat. Empty the Seeds of Change Quinoa and Brown Rice packet into the pan and let it warm for about 5-7 minutes. Season with salt. If using uncooked brown rice, follow the cooking instructions on the packaging.

3.      In another pan, heat about 3-4 teaspoons of olive oil on medium heat, and cook the shredded Brussels sprouts for about 5-7 minutes. Stir frequently and season with salt and pepper.

4.      Once done, let the brown rice and Brussels sprouts cool a few minutes.

5.      In a large bowl, combine the cooked brown rice, 1 ½ cups of cooked Brussels sprouts, 1 cubed apple, 2/3 cup of dried cranberries, and ½ cup of unsalted slivered almonds. Mix together with two spoons.

6.      Drizzle about 1 tablespoons of olive oil over the mixture and mix well. If desired, add more salt to taste.

7.      Transfer finished salad into serving bowl and serve immediately if desired warm.

8.      If necessary, this dish can be made a day in advance, stored in the fridge, and served chilled.

Enjoy!

 

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