Brussels sprouts are one of the vegetables I despised as a child. Now, I can’t seem to get enough of this leafy green. Thank goodness, as it is rich in fiber, B vitamins, choline, copper, and other immune boosting vitamins and minerals. This recipe is great as a side dish or a main meal, full of flavor, texture and crunch. Enjoy!
ROASTED BRUSSELS SPROUTS WITH QUINOA AND CRANBERRIES adapted from www.thugkitchen.com
serves 4-6
ingredients
1 ½ pounds of brussels sprouts
1 tablespoon extra virgin olive oil
1 cup red quinoa
1 ¾ cup water
pinch of sea salt
1/3 cup toasted almonds
1/3 cup dried cranberries or dried cherries
¼ cup chopped parsley
1/8 teaspoon of sea salt, optional
black or cayenne pepper to taste
dressing:
2-3 cloves of garlic
2 ½ tablespoons red wine vinegar
2 tablespoons lemon juice (about 1 lemon)
2 teaspoons Dijon mustard
1 teaspoon olive oil
directions:
1. Heat the oven to 400 degrees.
2. Chop brussels sprouts into quarters (or halves if they are little). Toss them with a tablespoon of olive oil and spread them out on a baking sheet. Roast for 20 minutes, stirring half way, or until the sprouts are golden.
3. Rinse the quinoa with water. Throw it in a medium pot with the water and pinch of salt and bring it to a boil over a medium heat. Turn the heat down to a simmer and let it cook for about 15-20 minutes or until all the water is gone and the quinoa is tender. Turn off the heat.
4. Chop garlic and throw it in a small glass with the rest of the ingredients for the dressing and mix well.
5. When the sprouts are done, toss them in a bowl with the cooked quinoa and the dressing. Mix so that everything is coated well. Add the almonds, cranberries / cherries, parsley, salt, and pepper and mix again.
6. Serve warm or at room temperature.
“If you correct your mind, the rest of your life will fall in place.” -Lao-Tzu
Be Well ~Meg @REJOOVwithMeg
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