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