Quinoa & Brussels Sprout Salad with Asiago Cheese

It's time to get back to healthy spring salads! This vegetarian salad includes quinoa, shaved brussels sprout and fennel ~ an aromatic herb with a slightly sweet licorice flavor that's rich in vitamin C and dietary fiber. Shredding the sprouts and fennel gives these heavier veggies a nice lighter texture.

Serves 2

Ingredients

• 1/2 cup tri-colored quinoa, rinsed
• 2 Tbsp olive oil
• 2 large cloves garlic, minced
• 6 large brussels sprout, shredded
• 1 fennel bulb, stems and core removed, shredded
• Juice of 1/2 lemon (reserve other half for dressing)
• 2 Tbsp butter
• 1/8 tsp fennel pollen (or substitute finely ground fennel seed)
• Kosher salt and freshly ground pepper to taste
• 1/2 lb green leaf lettuce
• 1/4 cup asiago cheese, shredded
• Handful of grape tomatoes

Dressing Ingredients

• 1/2 tsp dijon mustard
• 1 garlic clove, minced
• 1 Tbsp of lemon juice from reserved lemon half
• 2 Tbsp extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Instructions:

1. Wash and prepare produce.
2. Make dressing: Whisk all dressing ingredients together until thoroughly combined. Set aside.
3. Bring quinoa and 1 cup of salted water to a boil in a medium saucepan.  Reduce heat to low, cover and simmer for 15 minutes, or until water is absorbed. 
4. While quinoa is cooking, in a medium skillet, heat olive oil on medium heat until hot. Add garlic and cook for 30 seconds, until garlic is fragrant. Add the brussels sprout and fennel and continue cooking another minute or two, until veggies just start to soften.
5. Add quinoa, lemon juice, butter, fennel pollen and salt and pepper to skillet and continue cooking until heated through.
6. Place lettuce in a medium bowl and add enough dressing to moisten. 
7. Assemble Salad: Divide lettuce onto 2 plates or bowls. Top with a cup of quinoa mixture; Divide cheese and grape tomatoes evenly among plates.