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5 from 7 votes

Roasted Brussels Sprout, Quinoa and Brown Rice Salad

Prep Time15 mins
Cook Time20 mins
Total Time45 mins
Servings: 4
Author: Lorie Yarro


  • 2 lbs. Brussels sprouts halved and ends removed
  • 1 c quinoa/brown rice mix cooked
  • 2/3 c pecan halves
  • 1/2 c golden raisins
  • 3-4 T olive oil
  • 1-2 garlic cloves minced
  • 1 tsp ground mustard
  • Sea Salt and pepper to taste


  • Preheat oven to 425°F.
  • In a medium bowl, toss sprouts in 1-2 T olive oil to coat evenly. Spread over parchment lined baking sheet.
  • Bake for 20-25 minutes or until browned and soft.
  • When Brussels sprouts are done, combine with all other ingredients in a medium bowl and toss well to combine. Add sea salt and pepper to taste.
  • Serve warm or chilled.