GARLIC QUINOA WITH ROASTED BRUSSEL SPROUTS
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
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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