This rosemary brussels sprout quinoa salad is vegan, gluten free, incredibly delicious, and protein packed. It requires minimal ingredients and tons of flavor.
Hi friends! I’m home in San Diego, and I slept for over 10 hours last night! My dad picked me up at 5, my best friend surprised me at my house, and I went to bed at 9. HOMMMMEEEEEEE. Today’s gonna be filled with tons of tennis, and Saturday-Wednesday is dedicated to recipe testing and blogging. I’m PUMPED.
I’m so excited to be home for break. I’m pretty sure I’ll say that every blog post, but it’s true. I called my mom at least four times a day telling her I miss her, and I request daily photos of our dogs. I missed having a kitchen- GAH, I took that one for granted- and I miss my room. I miss my sister and her butting into everything I do. I miss my dad and his OCD vacuuming (well, not that much).
Before I left, I was a ball of stress. This week, I turned in a research paper, a history essay, and had my math midterm. Doesn’t seem like much, but I had to do everything by Thursday because I left early. My sleep schedule was off, my stress level was very high, and I was fourth day hair (thank god for coconut oil and dry shampoo). One thing that didn’t changed is my eating, which remained healthy and consistent. One thing that’s saved me in college is meal prep, because it allows me to stay on track and maintain a healthy diet. I love my indulgences, but I believe in an 85/15 lifestyle, after all.
My number one meal prep staple is a good carb dish, so I came up with this salad. The rosemary adds TONS of flavor, and when you combine it with the natural sweetness of the maple syrup, it’s the perfect touch. It’s vegan, gluten free, protein packed, and delicious! It requires minimal, inexpensive ingredients, which means it’s perfect for college students. It comes together in under an hour and lasts for days. The sweet potato quinoa combination is TO DIE FOR, and I cannot recommend it enough!
When you make this dish, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 lb brussels sprouts, halved
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tsp sea salt
- 2 cups cooked quinoa
- ⅓ cup hemp hearts
- For the dressing:
- ⅓ cup tahini
- 2 tbsp maple syrup
- 1 tbsp minced rosemary
- ½ tsp sea salt
- Pre-heat your oven to 400 degrees.
- Mix together the Brussel sprouts, balsamic vinegar, and sea salt. Pour that mixture over the Brussel sprouts and coat well (see photo). Bake for 25-30 minutes, until crispy.
- Once done, remove from the oven and add to a large bowl along with the cooked quinoa and hemp hearts.
- Whisk together the dressing. Pour over the dressing and mix well.
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