BEST Quinoa Recipe w/ Roasted Brussels Sprouts, Leeks & Almonds
This salad gets my 5 star rating.
So far, this is the BEST quinoa recipe I have had to date (even better than the quinoa, cherry pistachio salad).
If you are new to quinoa, welcome.
Quinoa (keen-wa) has been around for thousands of years and is considered an
"ancient grain", much like spelt, millet (biblical) and amaranth, high in protein and other nutrients. It is somewhat new to the US market, at least it is to me. I have only seen it around the last 5 years or so.
But I am hooked.
It is great cold, warm, mixed w/ vegetables or chicken, and is easy to prepare.
Sorry rice, quinoa gets my vote.
The only things I omitted from the original recipe was the dried dill, because I never have it (maybe I should buy some?), and "golden" balsamic vinegar. I used regular balsamic from Modena and it was great.
This was sensational.
BEST Quinoa Recipe w/ Roasted Brussels Sprouts, Leeks & Almonds: (adapted from Gluten Free Goddess):
1 cup quinoa (I mixed red w/ white)
2 cups water
salt to taste
Cook the quinoa as per package directions, until all the water is absorbed into the quinoa, and the little curly q's are popping out (this is the germ or kernel).
Meanwhile, preheat oven to 400F
In a roasting pan, combine:
3-4 small leeks, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved
4 tbsp olive oil
2 large garlic cloves, minced
2 tsp dried dill (optional)
2 tbsp balsamic vinegar
Mix leeks and sprouts together, and drizzle w/ the olive oil and balsamic vinegar.
Season w/ kosher salt and minced garlic.
Roast about 20-25 minutes.
Rest of the ingredients:
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed (and plumped up in hot water....or add them to the quinoa liquid the last few minutes).
handful of fresh flat leaf parsley for garnish
Add the cooked quinoa and raisins to the roasted leeks and sprouts in the roasting pan.
Sprinkle w/ the slivered almonds and season w/ sea salt & pepper.
Garnish with chopped fresh leaf parsley.
Serve warm or at room temperature.