Quinoa salad with caramelised sprouts
A wholesome quinoa salad with hard-boiled egg, feta and sweet-spicy caramelised Brussels sprouts—easy to prepare and perfect for a nutritious lunch on the go, with Kikkoman Less Salt Soy Sauce bringing a savoury balance.
Preparation
Step 1
300 g Brussels sprouts, blanched – 3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – ½ tsp chilli flakes
Cut the Brussels sprouts in half. Heat the olive oil in a pan, add the Brussels sprouts and sauté for 3 minutes. Add the Kikkoman Less Salt Soy Sauce, honey and chilli, and cook for another 3 minutes.
Step 2
2 eggs – 60 g kale – 180 g cooked quinoa – 80 g feta
Boil the eggs for 7 minutes until hard-boiled. Remove the tough stems from the kale and chop it into smaller pieces. Transfer the quinoa into lunchboxes, then add the Brussels sprouts, kale, halved eggs and feta.
Step 3
2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp honey – 1 garlic clove, finely chopped – ½ tbsp white sesame seeds – 20 walnuts
Mix the olive oil, Kikkoman Less Salt Soy Sauce, honey and garlic. Drizzle the dressing over the salad and sprinkle with the sesame seeds and nuts.
Recipe-ID: 1554
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300 g Brussels sprouts, blanched – 3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – ½ tsp chilli flakes
Cut the Brussels sprouts in half. Heat the olive oil in a pan, add the Brussels sprouts and sauté for 3 minutes. Add the Kikkoman Less Salt Soy Sauce, honey and chilli, and cook for another 3 minutes.
2 eggs – 60 g kale – 180 g cooked quinoa – 80 g feta
Boil the eggs for 7 minutes until hard-boiled. Remove the tough stems from the kale and chop it into smaller pieces. Transfer the quinoa into lunchboxes, then add the Brussels sprouts, kale, halved eggs and feta.
2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp honey – 1 garlic clove, finely chopped – ½ tbsp white sesame seeds – 20 walnuts
Mix the olive oil, Kikkoman Less Salt Soy Sauce, honey and garlic. Drizzle the dressing over the salad and sprinkle with the sesame seeds and nuts.
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