This salad was a huge hit! Even the kids begged for more!
Here is it; my notes are in italics:
Warm Roasted Brussel sprouts, Black Quinoa, Pear & Crispy Chorizo Salad
recipe from Aran Goyoaga in Small Plates and Sweet Treats
1/2 c black Quinoa, rinsed – substitute white Quinoa for black, soaked it for 3 – 10 minute intervals, rinsing in a fine mesh sieve in between.
1 c water
1/2 tsp salt – divided into 2 – 1/4 tsp’s
1 lb Brussel sprouts, outer leaves removed and halved – If using fresh Brussels sprouts, gently rinse them to remove dirt.
3 Tbps olive oil – substitue with grapeseed oil
3 oz Spanish Chorizo, sliced into 1/4″ pieces – because we couldn’t find chorizo, we used Hormel’s pepperoni instead and quarted it
2 Anjou or Bosc pears, cored and thinly sliced – if you can, grate the pears on a box grater to ensure small, thin slices
juice of 1/2 lemon
1/2 cup arugula – we omitted this
Preheat the oven to 400*. In a small saucepan, bring 1c water to boil over medium heat. Add the Quinoa and 1/4 tsp of salt, reduce the heat to medium-low, cover the pan, and cook for 20-25 minutes, until all the water has been absorbed and the Quinoa is tender. Fluff it with a fork and set aside.
In a medium bowl, toss the Brussel sprouts, 2 Tbsp oil, and a 1/4 tsp salt together and pour onto a cookie sheet. Spread them evenly and bake for 20 minutes or until golden brown. This can be done straight on the cookie sheet, but I find that it doesn’t coat the sprouts as evenly.
In a small saucepan, heat the remaining 1 Tbsp oil over medium-high heat. Add the sliced chorizo and cook until the edges are crispy, about 3 minutes. If you use pepperoni slices instead of chorizo, please note that they are thinner than a 1/4″ and crisped in half the time. When they are done, remove from heat and drain on a paper towel. Set aside.
In a large bowl, toss together Quinoa, roasted Brussel sprouts, chorizo, sliced pears, lemon juice, and arugula. Serve warm.
Store in an airtight container in the fridge. Lasts for approximately 2 days.