Brussels Salad

     Whether you are wanting to feed a crowd or just enjoy leftovers, this is one not to miss.  It is a Fall favorite of Brussels Sprouts, yet the sweet hint of Blueberries still shine thru, all the while providing a small punch of protein.  All these qualities allow for nice staying power when used as a side or main course.  Each of the cups (15.5 cups total) are only 113 calories, 21g carbs, 3.7g fiber, 17.3g net carbs, 4g protein and 1.7g fat.  Pairs nicely with grilled Chicken, or pretty much what ever your heart desires!

Ingredients for 15.5 cups~

1/2 cup dry Chickpeas (sub with a 15oz can)

1/2 cup dry Quinoa

24oz bag Brussels Sprouts~trimmed to yield at least 16oz

10oz bag grated Carrots~feel free to do your own, I cheat and buy bagged to spare my knuckles 

1 diced Red Bell Pepper

1 pint fresh Blueberries

2-3 diced Green Onions

1/2 cup California Balsamic Ginger Balsamic

1/4 cup slivered Almonds

     Add Chickpeas to bowl of water, making sure water covers Chickpeas by 3-4 inches, soak over night, drain, add to pot, cover with water and simmer two hours or til tender, drain and set aside.  Meanwhile, prepared Quinoa according to package directions.  Trim Brussels to yield at least 1 pound, cut in half, add to food processor and shred, feel free to slice by hand if necessary, and add to large 4 Quart mixing bowl, along with all other ingredients, I usually save the Almonds til the end and use as a garnish.  Refrigerate any leftovers.  Enjoy :)