Quinoa with brussel sprouts and cranberries is a versatile dish. Not only is it fall-friendly (come on, guys, it uses cranberries!), but it is also pleasing to the eyes at your thanksgiving/holiday dining table. Otherwise, it goes well with grilled meats and beer.
quinoa with brussel sprouts and cranberries
1 cup of cooked Toasted Quinoa
1 small tub of brussel sprouts (i bought mine at the farmers market; the little sprouts were still on the stalk)
1/4 cup of dried cranberries
2 cloves of garlic (mashed)
3 tbspn of olive oil
1 tbspn lemon juice (or apple cider vinegar works fine here too)
honey or agave nectar, drizzled to taste
thyme, kosher salt and ground pepper (to taste)
Sauté brussel sprouts in frying pan with 1 tbspn of olive oil for 10 minutes. Stir infrequently as to get variation in texture (you want some spots to be on the charred-over-cooked side to approximate the oven-roasted flavor). Drizzle with honey or agave nectar. Add cranberries and 1/4 cup of water or broth in the last 30 seconds of cooking. Combine with quinoa and let cool. In a separate mixing cup, prepare the dressing: olive oil + lemon + mashed garlic. Simple flavors that work well with the sweet/bitter combo of the brussel sprouts and cranberries. Mix into brussel sprouts and quinoa, season with a pinch of thyme, salt and ground pepper, and serve. We like ours with a vegan brat - kind of a healthy Oktoberfest!