Brussels Sprouts

Brussels sprouts don’t get the credit they deserve. They are a member of the cruciferous vegetable family along with cauliflower, broccoli and cabbage. These foods are nutritionally rich and contain medically active substances such as sulphoraphane. Perhaps because parents know they are so good for you, Brussels sprouts are put on children’s plates before their palates are ready for their subtle flavours. But you can unlock the healing power of these vegetables for your whole family with our recipes including: pear and cranberry Brussels sprouts salad; pan-fried Brussels sprouts with quinoa and tofu; Za’atar Brussels haloumi and tomato; kung pao Brussels sprouts; Parmesan baked Brussels and broccolini; or Brussels sprouts fritters.

Quinoa & Brussels Sprouts Salad

Recipe / Danielle Minnebo

This is a nice fresh way to serve Brussels sprouts. The sprouts are raw so make sure you slice them very thinly, otherwise their flavour will overpower the salad.

Serves: 2

1 ½ cups cooked quinoa
100g Brussels sprouts, thinly sliced
¼ red onion, finely diced
100g feta, crumbled
2 tbsp hemp seeds
1 tsp seeded mustard
1 tbsp apple-cider vinegar
2 tbsp flaxseed oil
Pinch sea salt

Simply place all ingredients in large