Christmas Brussels Sprouts Caesar Salad

• 2 lbs. Brussels sprouts, shredded
• 1 C dry quinoa
• 1 C reduced sugar craisins
• 6 Tbsp pine nuts
• 2 Tbsp nutritional yeast (optional)
• ½ C shaved parmesan cheese
• ½ C Bolthouse Farms Caesar dressing
• 1 tsp black pepper

1. Bring 2 cups water to a boil in a small pot. Stir in the quinoa, turn the heat down to low, and cover with a lid. Cook 15-20 minutes, then fold in the nutritional yeast. Fluff with a fork before serving.
2. Heat a very large skillet or wok (mine is 12") to medium-high heat and spray with cooking spray. Add half of the Brussels sprouts, spray with cooking spray, and season generously with salt. Saute 5 minutes until vibrant green and very soft. Repeat with the remaining sprouts.
3. When the sprouts are finished, turn the heat down to medium-low and spray with cooking spray. Toast the pine nuts until slightly browned, about 2-3 minutes. They burn quickly, so toss them constantly and watch carefully!
4. In a very large bowl, toss all ingredients together* until well combined. Season generously with fresh cracked black pepper.

*If you're serving right away or to a group, toss with the dressing. If making as a meal prep salad for individual servings, add some dressing to your individual serving when you're ready to eat.

Nutrition facts are a calculated estimate of 1/6 of the prepared salad, including the dressing.

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