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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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