Fall Salad With Quinoa, Brussels Sprouts, And Pomegranate - cooking recipe

Ingredients

1 tablespoon butter
1 1/2 cups quinoa, rinsed and drained
1 1/2 cups vegetable broth
3 cups roughly chopped Brussels sprouts
6 tablespoons olive oil, divided
salt and ground black pepper to taste
1/3 cup white wine vinegar
1/4 cup honey
2 tablespoons Dijon mustard
1 clove garlic, minced
1 pinch herbes de Provence, or to taste
4 cups arugula
1 1/4 cups pomegranate seeds
1/3 cup roasted and salted shelled pistachios
1/2 cup crumbled goat cheese
4 slices multigrain bread, toasted

Preparation

Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.