Garlic Quinoa With Roasted Brussel Sprouts |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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! Ingredients:
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 |
Directions:
1. 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).
2. Heat the olive oil in a large pan over medium heat.
3. Add the garlic and onion and sauté for 3-4 minutes.
4. Add brussel sprouts and pan roast until just starting to brown.
5. Remove from heat and mix veggie mix with the quinoa.
6. Add parsley and almonds.
7. Salt and pepper to taste.
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