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Recipes - Quinoa with Roasted Brussel Sprouts and Pomegranate

Recipe Name

Quinoa with Roasted Brussel Sprouts and Pomegranate

Submitted by

Gardener

Recipe Description

Shaved, roasted brussel sprouts tossed with quinoa and pomegranates.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



2	cups	quinoa, dry
3	cups	Brussels sprouts
1	cup pieces or chips	organic walnuts
2	tablespoons	olive oil
1	teaspoon	salt
1	pomegranate (3-3/8" dia)	pomegranates

Steps

Sequence	Step

1	Preheat oven to 400 degrees. Using a food processor or hand grater, shred the brussel sprouts. You will need approximately 3 cups, more or less. Toss shredded sprouts into the olive oil and spread out on a sheet pan. Roast for 20 to 25 minutes, or until just golden brown, check after 10 minutes and toss to make sure they brown evenly. Transfer to a 2 quart bowl.
2	Roast walnuts in a dry skillet over medium heat just until heated through, about 2 minutes. Set aside to cool.
3	While the sprouts are roasting, cook quinoa following package directions. Make sure to rinse the quinoa before cooking in cool water. Use a fine mesh strainer to do this as the seeds are very tiny. When quinoa is cooked, fluff with a fork and add to the bowl with the shredded brussel sprouts.
4	Add pomegranates arils to the brussel sprouts, quinoa. Add the walnuts, sea salt, and toss to combine. Serve warm or at room temperature.

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