Quinoa with Roasted Brussels Sprouts and Leeks

An easy recipe for a vegan and gluten free quinoa salad with roasted brussels sprouts, leeks, almonds and raisins.

For the Quinoa:
1 cup quinoa
2 cups water

For the Salad:
12 ounces brussels sprouts
1 leek (use the bottom white and light green portion only)
4 garlic cloves, peeled and minced
4 tablespoons extra-virgin olive oil, divided
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup almonds, roughly chopped
1/3 cup golden raisins
3 tablespoons balsamic vinegar, divided

View the full recipe at Floating Kitchen →