Quinoa Salad with Apricots, Endive, Brussels Sprout Leaves & Toasted Almonds

  • Yield: 6 1x
  • Category: Salad, Gluten Free, Vegan


  • 1 cup dried quinoa
  • 1 pound brussels sprouts
  • 1 head Belgum endive, cut into 1/2 inch pieces
  • 3 apricots, sliced into small wedges
  • 1/3 cup toasted sliced almonds
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • salt, to taste
  • pepper, to taste


  1. Rinse and drain the quinioa. In a medium pot, add the quinoa and two cups of water. Place on the stove over medium heat. Bring to a boil, reduce to a simmer and simmer for about 25 minutes, or until all water has been absorbed and quinoa is cooked through. Set aside.
  2. Remove the outer leaves from the brussels sprouts, you can save the insides for another use. Bring a large pot of well salted water to a boil, throw in brussels sprout leaves and cook for about 1 minute. Remove brussels sprout leaves and immediately throw them into a bowl of ice water. Let them sit for a few minutes to stop the cooking process.
  3. In a small bowl, add the olive oil, lemon juice, dijon mustard, maple syrup, and a pinch of salt and pepper. Whisk until combined.
  4. In a large bowl add the quinoa, brussel sprout leaves, sliced apricots, sliced endive, toasted almonds, and dressing. Mix until combined.


Inspired by Giada’s Brussels Sprout Leaf Salad