Wishing everyone a Happy Winter Solstice.. 🙂
Something healthy on your Christmas table this year ?
With a roasted bird and all the yummy trimmings, maybe this would fit into the ‘healthier’ section but also packed with protein and nutrients.
I was just looking for some quinoa recipes and found them quite easily fitting in alot of recipes, salad being the easiest one. I also saw a granola recipe that uses quinoa, I’m going to make that next!
So if you’re looking at the word quinoa and wondering, wtf is that… It is the mother of all grains. Pronounced as KEEN-wah, most think that quinoa is a grain, it’s actually a seed and is the same family as beets and spinach! Listed as a superfood along the likes of broccoli, blueberries and almond, quinoa is gluten free, high in protein and fiber and other nutrients. You can check out Queen of Quinoa if you would like to know more about this amazing ingredient and see what else you can do with it. It’s very versatile!
Brussels Sprouts are quite in season now, usually during Thanksgiving & Christmas, you’ll see them in the market. Brussels sprouts are especially high in vitamin K, which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
And suddenly I feel so healthy with this dish wtf
Easy to put up, vibrant with colours, and healthy too! Since quinoa is very versatile, you can play around with the other ingredients, like using roast pumpkin with some sage, or sweet potato and maybe some corn ? or feta cheese and baby spinach. Get creative 🙂
This dish was originally made with using pomegranate instead of dried cranberries. But since I’m not a big fan of the poms, I used dried cranberries and lightly roasted some cherry tomatoes to add on more colour, and something with liquid. Walnuts add a texture to it. Oh so colourful.
- ½ cup quinoa
- 250g brussels sprouts
- handful of roasted walnuts
- handful of dried cranberries
- handful of cherry tomato
- grapeseed oil or olive oil
- Pour quinoa and 1 cup water into a pot, bring to a boil and let it simmer for 8-10 minutes.
- Remove from heat, cover with a lid for 5 minutes. Fluff quinoa with a fork, then transfer to a bowl and let it 'dry' for further 10 minutes.
- Meanwhile, preheat oven to 190 C. Line a tray. Wash brussels sprouts. Cut the stems off and cut in half. Toss in with oil, salt and pepper. Transfer the brussels sprouts to the tray and roast for 10-15 minutes, turning them in between.
- minutes before its done, half the cherry tomato and put on the same tray and roast with the brussels sprouts.
- When done, transfer everything into a mixing / salad bowl. Add roasted walnuts and dried cranberries, toss.
- Season with salt & pepper.