Chef notes
In Australia, Christmas happens during our hot summer months so we tend to do things a little differently. We’ll often throw some prawns on the barbecue and if we have ham or turkey, it’s served cold. This refreshing salad is a unique way to enjoy Brussels sprouts and it makes a perfect companion dish to variety of savory mains.
Make-Ahead: Toasted quinoa can be made up to 1 week ahead, stored airtight at room temperature. Vinaigrette and blanched vegetables can be prepared up to 1 day ahead and Brussels sprouts can be shaved 8 hours ahead; cover separately and refrigerate.
Ingredients
- 1 cup quinoa
- 1 tablespoon olive oil
- 1/2 cup chilled cooked quinoa
- 8 ounces green beans, trimmed
- 1 bunch broccolini
- 1/3 cup mixed fresh tender herb leaves (such as parsley, basil and tarragon)
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1/2 cup roasted shelled pistachios, coarsely chopped, divided
- 1/2 cup olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound Brussels sprouts, trimmed
- 2 small avocados, halved, pitted and peeled
Preparation
For the Quinoa:
1.Put 1 cup quinoa in fine sieve and rinse under cold water. Drain well.
2.Heat medium saucepan over medium-high heat. Add olive oil, then stir in quinoa. Add 1⅓ cups water and bring to a simmer, then reduce heat to medium-low and simmer gently for 20 mins, or until quinoa is tender but not mushy and water has been absorbed.
3.Spread quinoa on baking tray and cool, then fluff with fork.
For the Salad:
1.Place a large skillet over medium heat. Add cooked quinoa and stir for 7 mins, or until golden brown and crunchy. Set aside to cool completely.
2.Bring a large pot of salted water to a boil. Add green beans and broccolini and cook for 1½ to 2 mins, or until no longer raw but still very crunchy. Drain well and arrange in a single layer over rack set on baking tray. Set aside to cool in the refrigerator. Cut chilled green beans in half on sharp diagonal.
3.In blender or small food processor, blend herbs, vinegar, mustard, garlic and 2 tablespoons toasted pistachios until well blended. Gradually blend in oil. Season vinaigrette with salt and pepper.
3.Using mandoline, thinly shave Brussels sprouts into a large bowl. Just before serving, toss Brussels sprouts with 1/3 cup vinaigrette coat. Season with salt and pepper.
4.Mound Brussels sprouts in center of 4 plates. Place 1 avocado halve, cut side up, atop Brussels sprouts on each plate. Arrange broccolini and green beans around salad. Sprinkle quinoa and remaining pistachios over salad. Spoon dressing into center of avocado halves. Sprinkle with salt and freshly ground black pepper and serve.
