Directions:
- In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and simmer covered until almost tender, about 12 minutes; turn off heat and allow to rest, covered, for 15 minutes (at this point it should be tender).
- While the quinoa is cooking, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in the scallion whites, pine nuts and dried currants; season with salt and pepper. Cook until the nuts are light golden, about 2 minutes; transfer to a bowl.
- In the same skillet, heat another 2 tablespoons olive oil over medium-high heat. Add the brussels sprouts and 1/8 cup water; season with salt (I recommend seasoning salt) and pepper. Cook until crisp-tender, about 8 minutes. Toss with the mushroom mixture, quinoa, scallion greens, parsley and remaining 2 tablespoons olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.35 Kcal (1810 kJ) | ||
| Calories from fat | 225.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.03g | 39% | |
|---|---|---|---|
| Sodium | 28.4mg | 1% | |
| Potassium | 929.03mg | 20% | |
| Total Carbs | 42.85g | 14% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 7.92g | 32% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 70.9mg | 118% | |
| Iron | 4.7mg | 26% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.42 Kcal (768 kJ) | ||
| Calories from fat | 95.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 39% | |
|---|---|---|---|
| Sodium | 12.05mg | 1% | |
| Potassium | 394.13mg | 20% | |
| Total Carbs | 18.18g | 14% | |
| Sugars | 3.25g | 31% | |
| Dietary Fiber | 3.36g | 32% | |
| Protein | 5.31g | 25% | |
| Vitamin C | 30.1mg | 118% | |
| Iron | 2mg | 26% | |
| Calcium | 29.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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