Friday, April 15, 2016

Roasted Brussels Sprouts and Quinoa

Prepare yourself for the deliciousness that is this dish. And most of the time, I don't even LIKE quinoa. 

It has just a few ingredients, it is mostly the cooking processes that make this spectacular. 

I know we all love roasted brussels sprouts, in fact, while I was making this... I lost at least 1/2 my roasted brussels sprouts to wandering kitchen snackers.  But this really makes them super special. 


1 lb. sliced in half  Brussels sprouts
extra-virgin olive oil
kosher salt
Freshly ground black pepper

1 c. quinoa

1/2 c. diced red onion
2 tsp. minced garlic
2 tbsp. olive oil
2 tsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 c. chopped parsley


Preheat oven to 450 degrees F. Line a half sheet pan with parchment paper. Spread Brussels sprouts over pan, drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well and roast for 10 minutes.

Meanwhile, prepare quinoa according to package instructions and drain any excess liquid.

Add 2 tablespoons olive oil and mix to coat evenly. In a large skillet over medium high heat, toast quinoa until crispy (use a wooden spoon to scrape the bottom of the pan if quinoa begins to stick), then transfer to a large bowl. *This is an amazing trick. I do not like how mushy quinoa can be - but this makes it so light and fluffy and fantastic. I am going to be doing this a lot from now on *

Return skillet to medium heat and add 2 tablespoons olive oil, red onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 to 4 minutes, then whisk in vinegar and mustard.

Keep warm until ready to serve. Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.