Ever since I ‘discovered’ that roasting Brussel sprouts brought out so much flavor in them I think I could put Brussel sprouts in almost anything. I love them now. And when I discovered quinoa after a friend told me about it I use quinoa often in a lot of dishes. This is one of them. There is a lot of texture and flavor in this dish so you can make it for a side dish, warm at room temperature or as a salad. It’s so good.
3 1/2 – 4 cups Brussel Sprouts, cut in half and quartered (if large sprouts)
Salt and Pepper
3 Garlic Cloves, finely chopped
1 Shallot, finely chopped
1/2 cup Quinoa, uncooked
1/2 cup Walnuts, rough chopped and toasted
1 cup Arugula
1/3 – 1/2 cup Feta crumbles
1/3 cup Pomegranate arils (seeds)
Parsley, chopped for garnish
1/2 cup Mushrooms, sliced and sauté (but not fully cooked)
Slice Almonds or Pecans toasted
Substitute pomegranate seeds for dried cranberries
Maple Mustard Vinaigrette
3 Tbsp Olive Oil
1 small Orange, zested and juice of half.
1 Tbsp Apple Cider
2-3 Tbsp Spicy Brown Mustard (Dijon works as well here)
1-2 tsp Maple Syrup
Salt and Pepper
1/2 tsp Thyme, minced
Preheat Oven 425
Prep the Brussel sprouts. Cut in half and quartered if large sprouts. In a shallow baking pan, add the sprouts and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15-20 minutes until tender and lightly browned.
While sprouts are roasting, in a saucepan add 1 cup of water or chicken or vegetable broth and bring to a boil. Add the quinoa and bring back to a boil and immediately turn down to low. Cook for about 25 minutes until done and fluffy.
In a sauté pan, on low heat, add the chopped walnuts and toast until lightly brown but be sure not to overcook or burn them. It will take about 3-5 minutes. Remove and add to a small bowl. If adding mushrooms, cook until just lightly brown but not fully cooked. Remove and add to a bowl. Add a little olive oil to the pan, on medium heat add the garlic and shallots and cook until the garlic is aromatic and add to the bowl of the mushrooms.
Make the vinaigrette. In a small bowl or jar whisk together the olive oil, apple cider, orange zest and juice, mustard, maple syrup, salt and pepper and thyme until fully mixed together. Taste and add in more ingredients if needed.
In a bowl add the quinoa, Brussel sprouts, garlic, shallots, walnuts, feta and pomegranate seeds and mushrooms (if adding in). Toss together. Add in the arugula. Gently toss. Add the vinaigrette just before serving. Garnish with chopped parsley.
Enjoy … gathering around the table with family and friends.
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