Shaved Brussels Sprouts w/ Crispy Quinoa & Candied Pecans

Ingredients:

• 1 cup of cooked quinoa, patted dry.
• 2 tsp extra virgin olive oil
• 3 heaping cups of shaved brussels sprouts
• 1/2 cup pomegranate arils
• 2 tbsp chopped fresh mint

Candied Pecans:

• 1/3 cup pecans
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper or chili powder
• 1/4 tsp ground cinnamon

Balsamic maple dressing:

• 2 tbsp reduced balsamic vinegar
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

1. Heat a saute pan on medium. Add 2 tsp olive oil. Once oil is heated, reduce heat to low and add cooked quinoa. Stir fry quinoa until lightly crisped. Remove from heat to cool.
2. Heat the same sauté pan on low. Add pecans and toast for 1 minute. Add the rest of ingredients for candied pecans and continue stirring to evenly coat.  Toast for 5 minutes and remove from pan to cool.
3. Add all the ingredients for balsamic maple dressing into a small mason jar. Screw on the lid and shake vigorously to emulsify.
4. To assemble salad: In a huge salad bowl, toss raw shaved brussels sprouts, pomegranate arils and fresh mint with crisped quinoa and candied pecans. Drizzle with balsamic maple dressing and toss to coat. Serve it alongside with your Thanksgiving turkey 🙂