Recipe: Quinoa, Brussel Sprout, Cranberry Salad With A Fried Egg On Top

A few weeks back my friend Nicole had a lovely dinner gathering for a group of lady pals, including yours truly. She made this divine brussel sprout and quinoa salad that I told her I needed to try at home. This is my take on it – I think the only difference is that I threw an egg on top and the proportions might be a bit different.

Domestocrat’s Quinoa, Brussel Sprout, Cranberry Salad With A Fried Egg On Top (makes 1 serving but can easily be modified to increase serving size)
1 egg
3/4 cup quinoa, cooked
1/3 cup chick peas
1 cup brussel sprouts, roasted
1/4 cup dried cranberries
Handful of walnuts (roughly 1/4 cup)
EVOO, salt, and pepper to taste

Step 1 – Roast the brussel sprouts. Rinse and halve the sprouts. Spread out the sprout halves on a foil lined baking sheet and toss with EVOO, salt, and pepper. Roast on 450 degrees for 15 minutes until they are slightly brown.
Step 2 – Cook up the quinoa. I like to use a 2:1 ratio of water to quinoa. So easy.
Step 3 – Put the warm quinoa and brussel sprouts into a big bowl. Top with the walnuts, cranberries, chick peas, and a little drizzle of EVOO and toss to combine. Set aside.
Step 4 – Cook the egg over medium heat in a frying pan. Sprinkle on a little salt and pepper right when the egg hits the pan. I like a really runny yolk so I let it cook for 1-2 minutes on one side, flip, then another 1-2 minutes on the other side. Take the piping hot, over-easy egg and place on top of the salad in the bowl.
Step 5 – Cut into the egg and let the yolk run through the salad. Enjoy!


The flavors and textures going on in this salad are perfect. Sweet, savory, creamy, crunchy. Delicious!


About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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