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Buffalo Brussels Sprouts with Yogurt Sauce over Quinoa

Active Time: 20 minutes
Total Time: 20 minutes
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Why we love it:

Vegetarians rejoice! Buffalo has come for you and it’s honestly even better than chicken. We like to serve this with a side of crusty baguette, perfect for scooping up the sauces! If you’re looking for an awesome, unexpected appetizer - try making these sprouts and the buffalo sauce then skewering a few of them and serve with the yogurt sauce for dipping!


  • 1 Lemon (zested and juiced)
  • 1 cup Quinoa
  • 1 teaspoon Kosher Salt
  • 2 cups Water
  • 112 pounds Brussels Sprouts
  • 1 teaspoon Garlic
  • 1 teaspoon Extra Virgin Olive Oil
  • 4 teaspoons Unsalted Butter
  • 5 teaspoons Sriracha
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Honey
  • 14 cup Plain Greek Yogurt
  • 1 Tablespoon Mayonnaise
  • 3 ounces Blue Cheese

Cooking Instructions

  • 2. QUINOA

    In a small bowl, zest the lemon and set it aside. Juice the lemon into another small bowl.

    Place quinoa, half of the salt, and water in a small pot with a lid. Add all but 1 teaspoon of the lemon juice. Bring to a boil over high heat, then stir well and turn down to medium low. Partially cover and cook for 15 minutes, stirring every so often. If the water evaporates too quickly and it looks very dry but not tender, place the lid on the pot fully and it will better steam.
    After 15 minutes, turn off the heat, stir well, and cover the pot. Let it sit for 5 minutes.


    Trim the ends off of the brussels sprouts as needed, then cut in half.

    Toss them on a baking sheet with the olive oil, garlic powder, and remaining salt. Make sure to include all of the leaves that fell off too - they’re the best part! Place in the oven and roast for about 8 minutes or until they’re tender but not soggy and the leaves and edges are nice and crispy.


    While the brussels are roasting, make the sauces.
    In a small pot over medium heat, melt all of the butter. When it starts bubbling, turn off the heat and whisk in the sriracha, soy sauce, and honey all at once. Whisk well to combine and emulsify into a smooth sauce. Set aside.

    In a bowl, whisk together the yogurt, the reserved teaspoon of lemon juice, and mayo together. If using, whisk in the blue cheese as well.

  • 5. SERVING

    When the brussels are done toss in the pan with the buffalo sauce to taste. Serve the quinoa in bowls on the bottom and top with the saucy brussels. Garnish with a scoop of yogurt sauce then a big pinch of the lemon zest on each plate. If desired, serve with a side of sliced carrots or bread for scooping up the sauces.

Check out our new features!


    use coconut oil instead of butter for the hot sauce and use non-dairy yogurt for the yogurt sauce, or omit that part
    a heavy, firm fish can stand up to the sauce. Try king salmon, shrimp, or cod
  • MAYO:
    you can omit but it gives the sauce body
    use your favorite hot sauce
    only use if you love it or have it around, no need to buy it specifically for this
    this dish is amazing with cauliflower too. Use all or go half and half with brussels too
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