Skip to primary navigation Skip to content Skip to footer
Back to Kitchen On Fire Blog


a bowl of food on a plate


Serves 6-8

If there are any people in your life who claim to not like Brussel’s sprouts, just make them this dish and see if it changes their palate. The flavors come together beautifully and there is something in there for everyone! The richness of the bacon, the earthiness of the Brussel’s, the texture of the quinoa, and the brightness of the lemon dressing, we could eat this over and over again.

This is a perfect main or side dish for cozy meals, or a great option to enjoy for weekday lunches. This salad is delicious right when you make it, as well as for leftovers. Include this bright green dish to add to your plate for a holiday meal as a pleasing compliment to other heavier items.

Adding to the many reasons why we love it, the ingredients in this salad all pack a powerful nutrient punch. It is very well balanced by providing an excellent source of protein, carbohydrates, good fats, fiber, as well as a wide range of vitamins, minerals and antioxidants.


For the vegetables

2 ½ cups        Stock (or water), plus some for the sprouts

1½ Tbsp          Olive Oil

1 ¼ cups         Quinoa

                         Sea Salt, to taste

2 cups            Brussels Sprouts, shaved

½ lb                 Bacon, cut into matchsticks

3 cups            Fresh Arugula, roughly chopped

2/3 cup          Raw Almonds, chopped

¼ lb.                Bacon, cut into matchsticks (optional)

For the Dressing

3 tsp                Sherry Vinegar

3 tbsp             Fresh Lime Juice

2                      Limes, zested

To taste          Salt and Pepper


  • Stockpot

  • Chef’s knife

  • Mixing bowls

  • Sauté pan


  1. Bring stock or water to a boil, add quinoa and salt. Reduce heat and cook covered for 15 minutes. Keep covered and let stand for 5 minutes. Let cool and fluff with a fork.

  2. In a sauté pan, render bacon until crispy, strain the bacon and keep about 2 tablespoons of the fat in the pan.

  3. Sauté Brussels sprouts and almonds on medium heat in bacon fat (if using bacon, or olive oil) stirring often, for about 2 minutes until the Brussels sprouts are cooked. Be careful not to burn the oil.

  4. Transfer the cooked quinoa to a large bowl. Incorporate Brussels sprouts mixture and arugula and stir until well combined.

  5. Combine sherry vinegar, fresh lime juice, lime zest and salt and pepper to taste and whisk in mixing bowl. Pour the dressing over quinoa and mix well. Serve warm, or cold.