Brussel Sprout Caesar Salad

• total time: 22 minutes

Ingredients

TAHINI "CAESAR" DRESSING:

¼ cup tahini

½ lemon, juiced

1 teaspoon dijon mustard

1 clove garlic, minced

2 tablespoon grated parmesan

lots of salt

3 tablespoons water to thin

FOR THE SALAD:

1 lb brussels sprouts, ends trimmed & shaved (or just buy a bag of shredded brussels!)

2 tbsp olive oil

salt + pepper

CRISPY QUINOA:

1 cup cooked & slightly cooled quinoa

1 tbsp olive oil

salt + pepper

Directions

Preheat oven to 400F. Add shredded brussels to a baking sheet. Drizzle with oil, salt & pepper. Toss to combine & spread out in an even layer.

Add quinoa to a parchment lined baking sheet. Drizzle with oil, salt & pepper. Toss to combine & spread out in an even layer.

Roast brussels & quinoa for 20-25 mins, stirring halfway. Quinoa should be slightly golden and crispy.

Meanwhile, mix together all the dressing ingredients in a small bowl. Toss slightly cooled brussels with dressing. Add on the crispy quinoa and more shaved parm if desired. Enjoy!