Sonoran Salad

🥘 Ingredients

  • Pico de Gallo
    400 g
  • black beans
    4 cans
  • black cumin (optional)
  • cilantro
  • corn
    400 g
  • dry quinoa
    266 g
  • pickled jalapeño
    2/3 c
  • roasted red pepper dressing
    1
  • shredded Brussels sprouts
    4 pkgs
  • vegetable broth
    300 g

🍳 Cookware

  • large bowl
  1. 1
    Preheat oven to 400°F. Roast shredded Brussels sprouts for ⏱️ 20 minutes .
    shredded Brussels sprouts: 4 pkgs
  2. 2
    Cook dry quinoa in vegetable broth for ⏱️ 15 minutes .
    dry quinoa: 266 g, vegetable broth: 300 g
  3. 3
    Remove from heat and cover and let cooked quinoa sit for ⏱️ 10 minutes . Season to taste.
  4. 4
    Combine Brussels sprouts, cooked quinoa, black beans , cilantro , corn , Pico de Gallo , and pickled jalapeño in a large bowl .
    black beans: 4 cans, cilantro, corn: 400 g, Pico de Gallo: 400 g, pickled jalapeño: 2/3 c
  5. 5
    Serve with roasted red pepper dressing .
    roasted red pepper dressing: 1
  6. 6
    Top with black cumin (optional) .
    black cumin (optional)