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Legends from Europe: Shredded Brussels Sprouts Salad with Toasted Red Quinoa, Parmigiano Reggiano

A combination of raw shredded Brussels Sprouts, red quinoa, flavored with lemony dressing and Parmigiano Reggiano Cheese.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish or Salad
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 1 pound Brussels Sprouts
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • 3/4 cup grated Parmigiano Reggiano Cheese divided
  • 1 cup uncooked red quinoa
  • 1/4 cup smoked almonds chopped
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 2 tablespoons butter
  • 6-8 sage leaves


  • Rinse Brussels Sprouts thoroughly. Remove some of the large outer leaves to roast. Toss the outer leaves with a little olive oil. Roast at 375 for 10-12 minutes or until the leaves are crispy. These will be used for garnish at the end,
  • Using a mandolin, shred Brussels sprouts or using a chef's knife, slice thinly.
  • Mix together olive oil, lemon zest.
  • Mix Brussels sprouts with olive oil dressing just until sprouts are wet. Set aside. You will reserve the rest of the dressing for later.
  • Cook quinoa. Rinse quinoa thoroughly in mesh strainer under running water for two minutes.
  • Place in pot with two cups water and 2 teaspoons salt.
  • Bring to boil, reduce heat, cover, cook for 15 more minutes.
  • Place remaining olive oil in saute pan with 1 clove minced garlic. Lightly saute
  • Add in one tablespoon butter and smoked almonds. Add quinoa.
  • Stir for about two minutes to toast.
  • Add in 1/2 cup Parmigiano Reggiano Cheese. Season with salt and pepper.
  • Pour toasted quinoa over the raw Brussels sprouts.
  • In separate small saute pan, make a browned sage butter. Brown the butter on medium heat. Add in the remaining minced garlic with sage leaves, until leaves are crisp but not brown.
  • Pour sage browned butter over quinoa and brussels sprouts. Mix thoroughly.
  • Top with remaining Parmigiano Reggiano cheese and almonds, Roasted Brussels Sprouts leaves for garnish.
  • Serve warm or at room temperature.