Shaved Brussels Sprouts, Meyer Lemon and Quinoa Salad

‘Tis the season for Meyer Lemons and Brussels sprouts! Did you know…that Meyer lemons are native to China and were primarily used as a decorative houseplant. Brussels sprouts are an outstanding source of glucosinolates and sulfur-containing nutrients, which help the body’s detox system. Brussels sprouts are also a source of many vitamin antioxidants and most importantly, provide special nutrient support closely connected to cancer prevention. Eat them raw as often as you can for added nutritional benefits!

1 cup quinoa, rinsed well

Mineral salt, like Real Salt

1 Meyer lemon

1/4 cup of extra-virgin olive oil

10 ounces Brussels sprouts, trimmed and thinly sliced (use a mandolin)

1/4 cup walnuts, roasted and chopped

2 scallions, thinly sliced (1/2 cup)

1/4 teaspoon crushed red pepper flakes

1. Place quinoa and 1-½ cups of water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl, and let cool.
2. Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (2 tablespoons) and whisk in oil in a slow, steady stream.
3. In a serving bowl, add quinoa, lemon zest, Brussels sprouts, walnuts, scallions, and red pepper flakes. Season with ½ teaspoon salt and drizzle with vinaigrette. Stir to combine.

Serve immediately, or refrigerate. Good for up to 3 days.

Source of recipe: MarthaStewart.com