6 hours ago
Wednesday, October 26, 2016
This was a fantastic quinoa dish made even better with warm maple glazed pecans.
This recipe screams fall.
I glazed the pecans in a non-stick skillet w/ maple syrup and poured it over the salad at the end. So good.
Quinoa w/ Roasted Brussels Sprouts, Cauliflower & Candied Pecans:
1 cup of quinoa, cooked as per package directions
1 cup of Brussels sprouts, trimmed and halved
1 small head of cauliflower, cut into small florets
1 red onion, sliced thick
1/2 cup of pecans
2 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp olive oil
sea salt & pepper
big handful of fresh cilantro, chopped (don't skip the cilantro!)
In a small nonstick skillet, add the maple syrup with the pecans and cook on low heat until all the syrup is dissolved and the pecans are coated. Pour the nuts onto a piece of parchment paper to harden. They will harden in a few minutes.
Cook the quinoa with 2 cups of water, about 20 minutes, until liquid is absorbed. Set aside.
On a large sheet pan, lay out the trimmed Brussels sprouts, red onion pieces and cauliflower florets. Drizzle with olive oil and sprinkle w/ kosher salt.
Roast in a 400F oven for 20 minutes, turning the vegetables over one time during roasting.
Add to the cooked quinoa in a large bowl.
Whisk the vinegar with olive oil, sea salt & pepper and pour over the warm vegetables and quinoa.
Top with the maple pecans and fresh cilantro.