Sonoran Salad

🥘 Ingredients

• shredded Brussels sprouts 4 pkgs
• dry quinoa 266 g
• vegetable broth 300 g
• black beans 4 cans
• cilantro
• corn 400 g
• Pico de Gallo 400 g
• pickled jalapeño 0.67 cup
• roasted red pepper dressing 1
• black cumin (optional)

1. 1

   Preheat oven to 400°F. Roast shredded Brussels sprouts for 20 minutes .
2. 2

   Cook dry quinoa in vegetable broth for 15 minutes .
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 .
5. 5

   Serve with roasted red pepper dressing .
6. 6

   Top with black cumin (optional) .