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I love it when a trip to Sunday’s farmer’s market inspires a Minimal Monday.  Look what I found, little bitty purple Brussels sprouts, and right next to them was this vivid green cauliflower. It took me a while to decide what to do with them.  I didn’t want to roast them, or make a gratin.  Been there, done that.  And besides, I don’t want to disguise those flamboyant colors in any way. I wasn’t in the mood for anything heavy so I decided to go raw.  After all, Brussels sprouts are just little cabbages, and cabbage is often eaten raw in salads and slaw.  So I sliced them in half, broke the cauliflower into tiny florets, added some orange bell pepper for color, some scallions for an onion-y bite, a little bit of shredded kale, and fresh dill. I could have used any grain for the base of my salad —  rice, couscous, orzo, bulgar, etc, all would work, but I decided on quinoa because I love how light and fluffy it is.  It doesn’t overpower, and it never gets soggy, even over night in the fridge.  Some salt, fresh black pepper, and that beautiful Lemon Vinaigrette from last week …

Total time

0 minutes


  • 2 cups leftover or cooked and cooled quinoa (follow the package instructions)
  • 1 cup thinly sliced purple Brussels sprouts
  • 1 cup green cauliflower, separated into very small florets
  • 1 orange bell pepper (chopped)
  • 1 bunch scallions (thinly sliced)
  • 1 large handful of kale leaves, very thinly sliced
  • a large handful of dill (chopped)
  • salt and fresh cracked pepper to taste
  • lemon vinaigrette
  • 1 clove garlic, crushed or finely minced
  • juice and zest of 1 lemon
  • ½ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • salt and fresh cracked pepper to taste


  1. Toss the quinoa together with all the vegetables.
  2. For the dressing, mix the ingredients in a small bowl or mason jar, and whisk or shake until combined. Pour over the salad and toss well.

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