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Roasted Brussels Sprouts-Quinoa Salad w/ Chickpeas & Pomegranate

br sprouts quinoa salad 2

Following in my {lame} tradition of posting holiday recipes after the holidays, I offer my Saint Patrick’s Day quinoa salad. It’s super green, super-delicious, and features one of my favorite vegetables, Brussels sprouts.

I despised Brussels sprouts in my childhood: the taste, the texture, the smell…the everything. My siblings and I presented a united front of loathing at the dinner table, eventually convincing our mother to give up all efforts of persuasion. I continued to avoid all contact until a fateful evening in my late twenties. I was a dinner guest at a friend’s home– a friend who just happened to adore Brussels sprouts. I had no escape (nor pockets for stashing), so I acquiesced. And fell in love.

The game changer wasn’t the passage of time,but the preparation: roasting. The sprouts were crispy-crunchy (instead of squishy), a rich brown at the edges, and deeply nutty and delicious. They had no adornment other than olive oil, salt, pepper, and fresh lemon juice, a minimalism that suited them to a “t.” I’ve been a believer ever since.

The nights are still cool here, despite the warm spring weather by day; this salad melange minds the gap in the weather and bridges the seasons with style, flair, and ease. With earthy, nuttiness from the roasted sprouts, quinoa, and chickpeas contrasting with fresh brightness from the  lemon, parsley and pomegranate, this is one special salad. Do try it!

br sprouts quinoa salad 1

br sprouts quinoa salad 3

Yield: 6

Roasted Brussels Sprouts, Quinoa & Pomegranate Salad

Roasted Brussels Sprouts, Quinoa & Pomegranate Salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 pound Brussels sprouts, trimmed and quartered lengthwise
  • 3 tablespoons olive oil, divided
  • 1-1/2 cups water
  • 1 cup quinoa, rinsed
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2/3 cup pomegranate arils
  • Leaves from 1 bunch flat-leaf Italian parsley, chopped


  1. Roast Brussels sprouts: Preheat oven to 450°F. Toss Brussels sprouts with 1 tablespoon oil; sprinkle with salt and pepper. Arrange, cut sides down, on a large rimmed baking sheet. Roast 40 to 45 minutes, without turning, until outer leaves are tender and very dark brown. Cool to room temp on sheet.
  2. Cook Quinoa: Meanwhile, bring the water and quinoa to a boil in a medium saucepan set over medium-high heat. Reduce heat, cover, and cook 10 minutes. Remove from heat and let sit 10 minutes (with lid still on). Transfer to a large bowl, fluff with a fork and let cool.
  3. Finish Salad: Add the cooled Brussels sprouts to quinoa in bowl. Add the remaining 2 tablespoons olive oil, lemon zest, lemon juice, chickpeas, pomegranate and parsley; toss to combine. Season (generously) with salt and pepper. Serve, or cover and refrigerate for up to 1 day.


Trim the root end from Brussels sprouts and cut off any loose, thick outer leaves, then rinse well to remove any grit that may have gathered under loose leaves.
Removing Pomegranate Seeds/Arils: It'a snap when you do it underwater! Takes about 3 minutes, and no juice stains! Here is a video showing how it is done:

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Monday 16th of December 2013

[...] Picture and Recipe – Courtesy of: Camilla [...]

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Sunday 24th of March 2013

I make a similar salad, pomegranates and all, but I've never thought to add roasted brussels sprouts and chickpeas. The colors and textures are brilliant together here. :)

I didn't like brussels sprouts either until I started roasting them. Now they're one of my favorite veggies.

PS: I love your homemade clif bar recipe (thank you!)--I tweaked your recipe to add blueberries and I loved it! Thanks for dropping by my blog. :)


Wednesday 20th of March 2013

What is your strategy for getting pomegranate seeds in a way that is consistent with 15 minutes of prep time?


Wednesday 20th of March 2013

Hi Katie! Thanks for bringing this up, I should have added it. I do indeed have a super-easy method that literally takes about 3 minutes start to finish: you cut the pomegranate in half, submerge the halves in a bowl of water, and push out the seeds and membranes. The membranes float right to the top! Here is a great video showing how it is done:

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