GARLIC QUINOA WITH ROASTED BRUSSEL SPROUTS

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Garlic Quinoa With Roasted Brussel Sprouts image

I love brussel sprouts! Crazy I know, but I came up with this recipe to mix things up a bit, since the boyfriend isn't too keen on them. We both thought it was rather tasty. We served this as a side dish for a pear and brie stuffed tenderloin, but it made great lunch leftovers on its own. Easy and quick enough for a weeknight, but delicious and special enough for guests. Hope you enjoy!

Provided by likethebird

Categories     Lunch/Snacks

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 cup quinoa, uncooked
2 cups chicken broth (or sub veggie stock)
4 garlic cloves, peeled and chopped
2 tablespoons olive oil
1/2 large vidalia onion, julienned (or sub shallots)
1 lb Brussels sprout, trimmed and quartered lengthwise
1/2 cup slivered almonds
1/4 cup fresh parsley, coarsely chopped
salt
pepper

Steps:

  • Combine stock and quinoa in a sauce pot and bring to a boil. Once boiling, reduce heat and simmer, covered, until tender and all the stock has been absorbed (~15 minutes).
  • Heat the olive oil in a large pan over medium heat.
  • Add the garlic and onion and sauté for 3-4 minutes.
  • Add brussel sprouts and pan roast until just starting to brown.
  • Remove from heat and mix veggie mix with the quinoa.
  • Add parsley and almonds.
  • Salt and pepper to taste.

Nutrition Facts : Calories 367.4, Fat 17.3, SaturatedFat 2.1, Sodium 402.9, Carbohydrate 41.7, Fiber 8.1, Sugar 3.7, Protein 14.7

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