Brussels Sprouts and Quinoa Salad with Lemon Tahini Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bag/stalk Brussels sprouts, rinsed and halved
  • 3 large chicken breasts, cooked and cubed
  • ½ cup dry quinoa, cooked according to package instructions
  • ⅓ cup dried cranberries
  • 1 tablespoon olive oil
  • Salt and pepper
  • Dressing
  • ¼ cup tahini
  • ⅓ cup olive oil
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 425 degrees.
  2. While oven is preheating, prepare chicken if needed and cook quinoa according to package instructions.
  3. Place cleaned and halved Brussels spouts on a foil-lined baking sheet. Toss with olive oil, generous pinch of salt and pepper. Roast for 20-25 until tender and golden brown.
  4. Mix all ingredients for dressing in a container or mason jar.
  5. In a bowl mix Brussels sprouts, cubed chicken breasts, cooked quinoa and dried cranberries. Add dressing and serve.
Recipe by Gourmet Gab at