Quinoa with Spicy Brussels Sprouts
This dish was a personal inspiration, combining my 3 favorite things: brussels sprouts, quinoa and cayenne pepper. I add cayenne pepper to everything because you can tailor the level of heat and it enhances all of the flavors.
Ingredients
1 cup of quinoa
A bunch of brussels sprouts washed, hard ends chopped off and cut in half (I can eat a lot of these so gauge based on how much you would like to eat). Maybe start out with 5-7 cut brussels sprouts/person.
Extra virgin olive oil
Flaky kosher salt
Fresh ground black pepper
<1 teaspoon of Better than Bouillon - chicken or vegetable flavor (always use less than the recommended ratio of salty things because you can always add more if needed).
1 Tomato, diced (pick one that is not soft and does not look too juicy)
1-2 large cloves of garlic minced
Cayenne pepper
Cilantro
1-2 Scallions
Directions
1.Boil 1 1/2 cups of water in a pot.
2. Add quinoa + Better than Boullon + tomato + 1 Tablespoon of olive oil to the boiling water. Simmer on low heat for 15 min or until the water is completely absorbed. Then fluff with a fork and set aside until ready to serve.
3. While the quinoa is cooking prepare the brussels sprouts. In a microwave-safe dish put the sprouts and cover with a moistened paper towel over the dish. Heat in the microwave for 5-6 min (until the sprouts are cooked but not mushy, they will have a bright green color when ready and be slightly soft).
4. Heat a large skillet with olive oil (1 Tablespoon or so) on medium/high heat, add the sprouts, sprinkle with salt (to taste), cayenne pepper and black pepper. Mix the sprouts and leave them alone to brown slightly for 2-3 min, then add the garlic and mix. Keep cooking for 2-3 min until they appear golden-brown.
5. Serve 1/3 cup quinoa + brussels sprouts on a plate. Sprinkle with cilantro and scallions.
Ingredients
1 cup of quinoa
A bunch of brussels sprouts washed, hard ends chopped off and cut in half (I can eat a lot of these so gauge based on how much you would like to eat). Maybe start out with 5-7 cut brussels sprouts/person.
Extra virgin olive oil
Flaky kosher salt
Fresh ground black pepper
<1 teaspoon of Better than Bouillon - chicken or vegetable flavor (always use less than the recommended ratio of salty things because you can always add more if needed).
1 Tomato, diced (pick one that is not soft and does not look too juicy)
1-2 large cloves of garlic minced
Cayenne pepper
Cilantro
1-2 Scallions
Directions
1.Boil 1 1/2 cups of water in a pot.
2. Add quinoa + Better than Boullon + tomato + 1 Tablespoon of olive oil to the boiling water. Simmer on low heat for 15 min or until the water is completely absorbed. Then fluff with a fork and set aside until ready to serve.
3. While the quinoa is cooking prepare the brussels sprouts. In a microwave-safe dish put the sprouts and cover with a moistened paper towel over the dish. Heat in the microwave for 5-6 min (until the sprouts are cooked but not mushy, they will have a bright green color when ready and be slightly soft).
4. Heat a large skillet with olive oil (1 Tablespoon or so) on medium/high heat, add the sprouts, sprinkle with salt (to taste), cayenne pepper and black pepper. Mix the sprouts and leave them alone to brown slightly for 2-3 min, then add the garlic and mix. Keep cooking for 2-3 min until they appear golden-brown.
5. Serve 1/3 cup quinoa + brussels sprouts on a plate. Sprinkle with cilantro and scallions.
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