4 hours ago
Wednesday, January 8, 2014
If you have noticed, there is a pattern of seasonal quinoa recipes going on here.
I make a different main dish quinoa salad for each season.
This will be the winter version.
I think any roasted vegetable goes well with quinoa, and it's nice to have this on hand for lunch during the week for our post holiday detox.
I found the original dressing recipe was a bit flat and needed some zing, so follow my lead.
Winter Quinoa w/ Roasted Brussels Sprouts, Apples & Fennel: (adapted from Jewels of New York)
2 cups brussel sprouts, trimmed and halved
1 fennel bulb, trimmed, cored, and thinly sliced
2 tablespoons olive oil
kosher salt and freshly ground black pepper
1 cup quinoa
1 apple, cored and thinly sliced
1/4 cup pomegranate seeds
1/4 cup chopped, toasted hazelnuts
1 tsp of Dijon mustard
2 tbsp of balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp of olive oil
sea salt & pepper
Oven at 400F.
Trim and slice the sprouts, and cut them in half. Slice the fennel into thick slices, then in half again.
Lay them together on a baking sheet and drizzle with olive oil and kosher salt.
Roast for about 20 minutes, shaking the pan after 10 minutes. The veggies should be nice and caramelized.
Add to large bowl with the sliced apples and toasted nuts (you can also use almonds if you like).
Cook the quinoa (I usually do a cup of quinoa to 2 cups water), as per directions and mix in with the rest of the ingredients in the bowl.
Whisk the dressing ingredients with a fork and pour over everything. Top with the pomegranate seeds and taste for seasoning.