---
comments: true
tags:
  - lunch
---
# :green_salad: Sonoran Salad

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 8 | 45 minutes |

## :salt: Ingredients

- :leafy_green: 4 pkgs shredded Brussels sprouts
- :rice: 266 g dry [quinoa][1]
- :stew: 300 g vegetable broth
- :canned_food: 4 cans [black beans][2]
- :leafy_green: some cilantro
- :corn: 400 g corn
- :tomato: 400 g Pico de Gallo
- :hot_pepper: 0.67 cup pickled jalapeño
- :bell_pepper: 1 roasted red pepper dressing
- :canned_food: some black cumin (optional)

## :cooking: Cookware

- 1 large bowl

## :pencil: Instructions

### Step 1

Preheat oven to 400°F. Roast shredded Brussels sprouts for 20 minutes.

### Step 2

Cook dry [quinoa][1] in vegetable broth for 15 minutes.

### Step 3

Remove from heat and cover and let cooked quinoa sit for 10 minutes. Season to taste.

### Step 4

Combine Brussels sprouts, cooked quinoa, [black beans][2], cilantro, corn, Pico de Gallo, and pickled jalapeño in a
large bowl.

### Step 5

Serve with roasted red pepper dressing.

### Step 6

Top with black cumin (optional).

[1]: <../sides/quinoa.md>
[2]: <../pressurecooker/black-beans.md>