Monday, October 1, 2012

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):

Quinoa ingredients:

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
kosher salt
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.


Enjoy!

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10 comments:

Anonymous said...

Quinoa's ok, but I prefer making salad/pilaf like this with kasha. I'm totally hooked on Wolff's kasha - whole granulation. That unique aroma! Are you a buckwheat fan? Oohhh, I just checked, you had you posted a kasha varnishkes recipe last year. A little late, but happy new year!

Dawn said...

Dang! I should've waited until after lunch... I'm starving! This looks absolutely gorgeous! I love roasted brussel sprouts, and Quinoa cooked right is fantastic! I'll be trying this one. Congratulations on Tangerine Tango!

Dana said...

Totally going to try this - maybe Randy will finally give a thumbs up to brussels sprouts. Too hot to think about turning on the oven yet though!

Joanne said...

I'm thinking this is the quintessential fall salad! I'm going to have to kick off brussels sprouts season with it!

Huffygirl said...

Hi Stacy, what a wonderfully bright food blog, great photos. I'm checking out the blogs of all the writers from "Tangerine Tango."

Sue Walter said...

Hi Stacy - I've just discovered your blog (I know - where have I been?). Your recipes look great! I will definitely try this quinoa dish -- SOON! Cheers

Proud Italian Cook said...

I bought a huge bag of brussel sprouts from Costco, I shredded and roasted them and we've been eating them all week, next time I will make this!

Alissa said...

OMG I'm a bit obsessed with Quinoa too so I think I'll have to try this out. Recently, I've been cooking my quinoa with a little bit or preserved lemon in the saucepan, and it gives even plain quinoa a lovely tang.

kimt said...

this is amazing. it is my new favorite recipe. i have made it 3 times. it is great warm, cold, mixed in a salad. the last time i made it i roasted carrots with the brussel sprouts and leeks. fabulous, beautiful and healthy!

kimt said...

this is amazing. it is my new favorite recipe. i have made it 3 times. it is great warm, cold, mixed in a salad. the last time i made it i roasted carrots with the brussel sprouts and leeks. fabulous, beautiful and healthy!