This salad is a perfect holiday side or appetizer. Celebrating winter produce, this grain salad combines caramelized brussels sprouts and red onions with quinoa and is topped with a seedy pistachio gremolata! It’s unusual, delicious, and super easy to throw together. Enjoy!

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata [Vegan]

Cooking Time




  • 1/4 cup pistachios, shelled
  • 2 tablespoon breadcrumbs
  • 1 teaspoon chia seeds
  • 1 teaspoon flaxseed
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup chopped brussel sprouts
  • 1/2 a red onion, sliced
  • 1 cup cooked quinoa
  • salt and pepper to taste


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts and red onion with olive oil and balsamic vinegar. Bake in preheated oven for 20 minutes, until veggies are carmelizing. Remove from oven and set aside on a wire rack.
  3. Meanwhile, in a food processor, pulse together pistachios, breadcrumbs, and garlic powder until finely chopped and combined. Stir in chia and flax seeds.
  4. In a large bowl, toss quinoa, roasted Brussels sprouts and red onion with salt and pepper to taste.