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Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds
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| This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch. First- make your quinoa. Quinoa ingredients: | |
| 1 cup | quinoa |
| 2 cups | water |
| Sea salt, to taste | |
| Instructions: Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork. Meanwhile- preheat the oven to 400ºF. Ingredients: In a roasting pan, combine: | |
| 1 | leek, washed, trimmed, sliced |
| 1 lb. | Brussels sprouts, washed, trimmed, halved (or quartered, if large) |
| 1/4 cup | slivered blanched almonds |
| 1/4 cup | plump golden raisins, packed |
| 4 tablespoons | olive oil |
| 2 tablespoons | golden balsamic vinegar |
| Sea salt, to taste | |
| 1-2 | garlic cloves, minced |
| 2 teaspoons | dried dill |
| To serve: | |
| 2 tablespoons | fresh Italian parsley, chopped |
| Sea salt, to taste | |
| ground pepper, to taste | |
Instructions:
Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.
Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.
Serve immediately.
Cook time: 1 hour
Yield: Serves 4
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