This salad spells complete harmony of flavors, and has wonderful play of textures! It works great served warm or at room temperature!
Method:
For the quinoa sprouts…
Wash quinoa vigorously and Soak it for 1 hour. Drain, cover with damp cloth and keep undisturbed for overnight. Next day rinse and drain again. Keep covered once again! Repeat this about 2-3 times a day for the next 2 days…by then your sprouts will be ready!
For the roasted veggies…
Wash brussel sprouts, remove faded leaves. Slice heads and cut in half or quarters.
Wash and slice leeks. Wash and drain them again…atleast 3 times to remove all possible grit!
Slice some almonds and take a handful of cranberries/raisins
Toss the Brussel sprouts, leeks, cranberries, almonds along with some sliced garlic, rosemary, salt, pepper and a light drizzle of olive oil
Roast in a 400 degree F oven for 30-35 minutes. Mean while make a salad dressing of 1tbsp olive oil, 1tbsp lemon juice, 1 teaspoon honey and salt n pepper to taste
Bringing it together…
Toss warm roasted veggies with raw Quinoa sprouts and the lemon honey dressing!
PS: I prefer to rest the salad rest for a good half hour…for the flavors to meld.