After Thanksgiving, we are going back to cooking healthier dishes that are simple and satisfying like this one. You'll love this recipe.
Sometimes we just don't have the time to make gourmet dinners from scratch, so sometimes, you need to cheat a little, which is how I came to make my brussel sprouts with quinoa and brown rice.
There is this wonderful company called Seeds of Change that makes pre-cooked quinoa and brown rice in a bag that I found at Costco. It's organic and already flavored, but I like to add my own surprises to spice it up a bit.
First chop the onion and sauté in olive oil until golden brown. I like to cook my onions a bit longer to give it a "smokey flavor."
While onions are sautéing, begin cleaning brussel sprouts by running them under water, trimming off the end and peeling off leaves if they are brown. Cut brussel sprouts in half and add to boiling water. You need to only blanch the brussel sprouts for about 2 minutes.
Once the onions are done cooking you may add the brussel sprouts by carefully draining them out of the boiling water and adding them to the skillet.
Then I added 2 packages of quinoa brown rice mixture, some spices and white wine.
This dish literally took me no more than 15 minutes to make; this could not get any easier. It was so delicious and very filling, dinner becomes a snap for busy weeknight and for meatless Mondays! Another great way to enjoy brussel sprouts; you'll have to try this.
Sautéed Brussel Sprouts with Quinoa, Brown Rice and Wine
- 1 medium yellow onion- chopped
- 1 Tbsp. extra-virgin olive oil
- 1 pound brussel sprouts
- 2 bags (8.5 ounce) Quinoa & Brown Rice mixture
- 1+1/2 cups white wine
- pinch of cayenne pepper
- 1/8 tsp. ground turmeric
- 1/8 tsp. garlic powder
- salt and pepper to taste
- 1 to 2 Tbsp. of grated parmesan cheese
carefully drain the water
Try to turn all of the sprouts so flat side is facing down on pan, and sauté them on low flame, about 2 minutes.
Turn sprouts over once. Add two bags of the grain mixture and 1+1/2 cups of white wine to the skillet and stir. Add remaining spices, stirring again, then simmering on low heat for 10 minutes.
Turn off heat, sprinkle on top with grated parmesan cheese and serve.
Yields: 6 servings