Wednesday, October 19, 2011

Sautéed Brussels Sprouts Leaves Over Quinoa

Another pretentious recipe title for something super-simple.

I LOVE BRUSSELS SPROUTS. I don't know why they get such a bad rap. They're delicious and wonderful. They're like tiny cabbages. They go really well with the quinoa and feta and made me super happy. I used a red quinoa because that's what I had in my house. This was very good and very simple. I would make this again!


Sautéed Brussels Sprouts Leaves over Quinoa
Vegetarian Times

Separating Brussels sprouts leaves from the heads, then lightly sautéing the leaves in a little oil eliminates any risk of overcooking the sprouts.

2 tablespoons blanched hazelnuts, chopped
3/4 cup quinoa
8 ounces Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 cloves garlic, minced (2 teaspoons)
3 tablespoons crumbled feta cheese, optional
2 teaspoons grated fresh lemon zest

1. Preheat oven to 350°F. Toast hazelnuts 5 to 6 minutes, or until light brown, shaking pan occasionally. Set aside.

2. Bring 1 1/2 cups water to a boil. Add quinoa and salt, if desired; cover; and cook 15 minutes, or until liquid is absorbed. Remove from heat, and set aside.

3. Meanwhile, peel leaves off Brussels sprouts halves, and discard inner core.

4. Heat oil in skillet over medium-high heat. Sauté Brussels sprouts leaves 5 minutes. Add 3 Tbs. water, cover, and cook 1 minute more, or until leaves are tender. Stir in garlic. Toss with quinoa; hazelnuts; feta, if using; and lemon zest. Season with salt and pepper, if desired.

Servings: 2

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