Quinoa with Crispy Brussels Sprouts Recipe
Ingredients
- 20 brussels sprouts
- 1 Tbs. canola oil
- 1 cup dry quinoa, cooked*
- 1 large yellow beet
- 3 radishes, sliced very thinly
- Freshly ground pepper
- Maldon sea salt for sprinkling
- Juice of half a lemon
- Herb Dressing
- 1 Tbs. EACH, minced parsley, minced basil
- and minced mint
- 1 clove garlic, minced
- 1 Tbs. capers, chopped
- ½ tsp. Pommery mustard, or
- another stone-ground mustard
- 3 Tbs. extra virgin olive oil
Instructions
- 1
Preheat oven to 400˚F. Line a cookie sheet with foil. Cut the bottom of the each Brussels sprout and separate the leaves (you may not be able to use the most inner part of the Brussels sprout). Place all the leaves on the lined cookie sheet and toss with the 1 Tbs. of canola oil. Cook for 15-20 min until the leaves have crisped and blackened in spots. Set aside.
- 2
Place UNPEELED beet in a pot covered in cold water, bring to a boil, reduce the heat to a simmer and cook covered until the beet is fork tender. This can take 30-45 minutes. When cool enough to handle, peel and cut into small cubes. Set aside.
- 3
In a small bowl, mix together the Herb Dressing: herbs, garlic, capers, mustard, and olive oil. Set aside.
- 4
In a larger bowl toss the cooked quinoa with the cubed beets, sliced radishes with the Herb Dressing.
- 5
Squeeze the juice of the half lemon all over the quinoa mixture (hold the seeds back), sprinkle pepper and Maldon salt to taste, toss. Place quinoa salad on a platter or bowl surrounded with crispy Brussels sprouts. Serves 6 *To cook quinoa: Rinse quinoa in a strainer, put into a small sauce pan with 1½ cups water and 1 tsp. salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes, fluff with a fork and let cool with lid off.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Quinoa with Crispy Brussels Sprouts?
This Quinoa with Crispy Brussels Sprouts recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this quinoa with crispy brussels sprouts in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.