Wonderful food ideas come from so many places. Many of us think to watch Food Network or check Instagram, but sometimes the best recipes come from friends, family and other loved ones.
Today, I’d like to feature an “Acheloa-twist” to a recipe from my friend’s blog, The Sweeter Side of Life. Nicole recently whipped up Quinoa with Brussels Sprouts and more!, which inspired me to create a vegan version of her already creative dish. The recipe is loaded with nutrients and flavor; I encourage you to try this tasty dish for yourself.
Brussels Sprouts and Quinoa Pilaf
Ingredients
1 can diced tomatoes (avoid aluminum cans when possible)
1 cup quinoa
2 cups vegetable broth
2 handfuls pine nuts
1 onion, chopped
2 cloves garlic, minced
1 tsp red pepper flakes
2 tsp olive oil
20-30 roasted Brussels sprouts
Salt and pepper, to taste
Directions
Roast the Brussels sprouts:
Preheat oven to 400 degrees Fahrenheit.
Cut Brussels sprouts in half.
Place in baking pan with Olive oil, salt, and pepper.
Bake for 20 to 30 minutes, stirring occasionally.
Prepare 1 cup of quinoa (check out quick recipe via The Kitchn.) Note: 1 cup of dried quinoa yields about 3 cups of cooked quinoa.
Chop 1 onion and sauté in olive oil over medium heat.
Add 2 cloves of minced garlic and 2 handfuls of pine nuts.
Once onion has become translucent, add 1 can of diced tomatoes.
Add 1 tsp. red pepper flakes.
Once quinoa and Brussels sprouts are done cooking, toss with onion mixture and add salt, pepper or any other seasonings to taste.
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