Currently obsessed with this Crispy Quinoa and Brussels Sprouts dish I whipped up on the fly. Most of it I had on hand (as you might), because these ingredients are all some of my faves! Serve it as a side or even as a main with your favorite protein.
For this recipe I use rainbow quinoa, ground cumin, fresh garlic, brussels, lemon and parsley. Then I fold in chopped avocado and roasted sunflower seeds.
It’s literally a 10 minute or less deal, especially if you have the quinoa already cooked.
Quinoa is protein- and nutrient-packed
Want to know how to cook quinoa?
- buy pre-rinsed quinoa for ease, such as Ancient Harvest
- heat a small sauce pan over medium-high heat
- add 1/2 cup raw quinoa, about 1/4 tsp salt, and spices of choice (I like ground cumin and oregano)
- “toast” quinoa until spices are fragrant, about 2 minutes, then add 1 cup filtered water
- cover and simmer quinoa on low, about 15 minutes
- remove from heat and let steam for about 5 minutes with the lid on, then fluff with a fork to serve
Some other grains that would work well to sub here would be brown rice, freekeh, farro, spelt berries, wheat berries or barley. Or get fancy and do a combo of grains. Stick with quinoa, rice or another gluten-free grain if preferred.
By the way, did you know quinoa isn’t actually a grain? It’s technically a seed which cooks up like a grain.
Crispy charred brussels make this dish extra delish
As for the spices, if you’re not a cumin fan swap curry powder, turmeric, thyme or even za’atar. And you could sub fresh cilantro or basil for the parsley if you’d like.
If you don’t have sunflower seeds, then pumpkin seeds, toasted walnuts or almonds would be amazing in this dish as well. Or go wild and do a combo of nuts and seeds!
Quinoa is a complete protein and is packed with manganese, magnesium, iron and other minerals. So it’s protein- and nutrient-packed on it’s own. But if you want to make this recipe a more substantial dish just add your favorite protein. I like cooked lentils or my Spiced Roasted Chickpeas.
However you decide to make this dish I hope you like it! Be sure to comment below or tag me on Instagram if you try this recipe. I love seeing your creations!
Like quinoa? Try these recipes…
Fall Harvest Salad (vegan, GF)
Charred Chili Fajitas (vegan, GF)
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- 1 cup cooked quinoa
- 1 tsp avocado oil
- 2 cups raw shredded brussels sprouts about 1/2 pound whole
- 2 cloves garlic
- 1/4 tsp ground cumin
- 1 lemon zested then halved
- 1 avocado diced
- 2 tbsp minced fresh parsley
- 2 tbsp roasted sunflower seeds
- to taste salt & pepper
Ingredients
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- heat a large sauté pan over medium-high heat, when hot add oil
- sauté brussels sprouts until just tender and a little crispy, about 3-5 minutes, add garlic and cook another 1-2 minutes
- add quinoa, cumin and lemon zest to brussels and cook about a minute, then season with pink salt and fresh cracked black pepper, remove from heat and cool about 5-10 minutes
- to serve, gently fold in chopped avocado, a squeeze of fresh lemon, then top with parsley and sunflower seeds
Recipe serves 2 - 4 as a side, 2 as a main
Original recipe created by Jerran Boyer
www.healthnutchefs.com