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Quinoa Salad with Apples, Brussels Sprouts, and Walnuts

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Makes 4 to 6 servings 1x

Time 60 to 70 minutes

Units Scale

Ingredients

  • 1 cup quinoa
  • Salt and pepper
  • 1 pound Brussels sprouts, trimmed and any discolored leaves removed
  • 8 tablespoons good-quality olive oil
  • 2 apples
  • 3/4 cup chopped fresh parsley
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • Grated zest of 1 lemon
  • 1 cup walnut halves, toasted

Instructions

  1. Put the quinoa and 1/2 teaspoon salt in a saucepan with 1 1/2 cups water, bring to a boil, reduce the heat so the water bubbles gently but steadily, cover, and cook undisturbed until the surface is dotted with holes and the water is almost all absorbed, about 15 minutes. Turn off the heat and let stand until the kernels are tender and fluffy, 5 to 10 minutes.
  2. Start the coals or heat a gas grill for medium to medium-­high indirect cooking. Make sure the grates are clean.
  3. Toss the sprouts and 1 tablespoon of the oil together in a bowl. Sprinkle with salt and pepper to taste and toss again.
  4. If you’re using one, put the sprouts in a perforated grill pan. Put the sprouts on the indirect side of the grill. Close the lid and cook, turning them at least once, until they’re fork-tender, 20 to 35 minutes. If you want a bit of char, finish them directly over the fire, turning them frequently, for 2 to 3 minutes. Transfer to a bowl. When cool enough to handle, quarter each through the stem.
  5. Transfer the quinoa to a large serving bowl. Add the Brussels sprouts. Core the apples and cut them into cubes; add to the bowl along with the parsley. Whisk the remaining 6 tablespoons oil, the vinegar, mustard, and lemon zest together in a small bowl. Taste and season with salt and pepper. Pour over the salad and toss everything to combine. Right before serving, add the nuts. Serve at room temperature.

—Recipe from How to Grill Everything

Recipe variations

Quinoa Salad with Apples, Asparagus, and Tempeh Substitute trimmed asparagus for the Brussels sprouts; grill directly over a medium fire until browned in spots and crisp-tender, 5 to 10 minutes, depending on their thickness. Grill 8 ounces tempeh. When cool enough to­handle, cut the asparagus into 1 1/2- to 2-inch lengths and chop the tempeh. Add both to the salad in Step 5.

Freekeh Salad with Apples, Brussels Sprouts, and Almonds Replace the walnuts with chopped almonds. Toast 1 cup cracked freekeh in a saucepan over medium heat, shaking the pan, until fragrant, 3 to 5 minutes, then cook as for quinoa in Step 1, increasing the water to 2 1/2 cups. Drain off any water that may remain before mixing it with the other ingredients.

Bulgur Salad with Escarole and Orange. Add grilled eggplant if ­you’ve got leftovers: Substitute bulgur for the quinoa and two sectioned peeled oranges for the apples. Omit the Brussels sprouts and walnuts. Substitute 1/2 cup chopped mint for the parsley and sherry vinegar for the white wine vinegar. Cut two trimmed heads of escarole in half through the stem. Brush with good-quality olive oil and sprinkle with salt all over. Grill directly over the fire until the escarole is wilted and charred in spots, 3 to 5 minutes per side. Transfer to a cutting board and cut across into 1-inch strips. Serve within an hour after assembling or wait to assemble until you’re ready to serve.