Monday, November 18, 2013

Recipe Review | Roasted Brussels Sprouts with Quinoa + Cranberries

When Thug Kitchen posted this recipe to Facebook on Thursday I knew I would make it right away. I've been obsessed with Quinoa lately (cauliflower too, I'm told) and I had all of the ingredients on-hand. I'd also been planning to make a Balsamic Pork Roast and this seemed like a terrific side dish. Getting back to the subject of obsessions, if you're not offended by extremely foul language, you MUST check out Thug Kitchen. TK offers legitimately creative, healthy, delicious, and often vegetarian/vegan dishes in an "unconventional" voice. I personally cannot wait for the cookbook to come out. One thing is certain, I'll need to ensure the book doesn't fall into any little hands around here! Having said that, these same little hands were busy Friday night scooping bite after bite of this tasty dish. I hope you try it. In my opinion, it is Thanksgiving worthy.

Roasted Brussels Sprouts with Quinoa + Cranberries
(via Thug Kitchen)
What you need:
1 1/2 pounds brussels sprouts, halved or quartered (depending on size)
1 tablespoon olive oil
1 cup quinoa, rinsed
1 3/4 cup water
pinch of salt
1/3 cup toasted almonds*
1/3 cup dried cranberries
1/4 cup fresh parsley, chopped (I used flat-leaf parsley because I like it better)
1/8 teaspoon salt
pepper to taste
(for the dressing):
2-3 cloves of garlic, crushed
2 1/2 tablespoons red wine vinegar
2 tablespoons of fresh lemon juice (about 1 lemon)
2 teaspoons dijon mustard
1 teaspoon olive oil
What to do:
1. Preheat the oven to 400F. Toss the brussels sprouts with olive oil and roast for 20 minutes on a shallow baking pan, turning halfway through.
2. Meanwhile, in a medium pot, bring the quinoa, water, and salt to a boil. Reduce heat, cover, and simmer 15-20 minutes until the water is fully absorbed. Place the roasted sprouts and quinoa in a large serving bowl.
3. Whisk your dressing ingredients together and pour over the sprouts/quinoa. Mix well.
4. Add almonds, cranberries, parsley, salt and pepper. Mix again.
Serve warm or at room temperature.

* To toast nuts, place them in a nonstick pan over medium heat and stir frequently. When the nuts begin to brown and become fragrant, remove them to a cool dish. Be mindful--nuts burn easily and burnt nuts can ruin a dish.
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