by Judy Kim
ROASTED BRUSSELS SPROUTS AND QUINOA WITH RED ONION VINAIGRETTE
Yield: 6 servings
Total time: 25 minutes | Prep time: 5 minutes
Spring has finally arrived. But there is still a chill in the air. This is a good seasonal transition side dish to late Winter and early Spring menus. There brightness from the red wine vinegar and the crisp red onions give a nice tanginess and fresh texture. This is an ideal dish accompany your Easter dinner.
1 pound shredded brussels sprouts
Extra-virgin olive oil
Freshly ground black pepper
1 cup quinoa
2 tablespoons olive oil
1/2 cup red onion, diced
2 teaspoons minced garlic
2 teaspoons red wine vinegar
1/2 teaspoon dijon mustard
1/2 cup chopped parsley
- Preheat oven to 450°F. Line a half sheet pan with parchment paper. Spread the brussels sprouts over the pan, drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well and roast for 10 minutes.
- Meanwhile, prepare quinoa according to package instructions. Drain any excess liquid. Add 2 tablespoons olive oil to quinoa and mix to coat evenly. In a large skillet over medium high heat, toast the quinoa until crispy. Use a wooden spoon to scrape the bottom of the pan if the quinoa begins to stick. Once the quinoa crisps, use the spoon to release the quinoa. Transfer to a large bowl.
- Return skillet to medium heat and add 2 tablespoons olive oil, red onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for 3 to 4 minutes. Whisk in vinegar and mustard. Keep warm until you are ready to serve.
- Add the parsley, brussels sprouts and vinaigrette to the bowl of quinoa. Mix well and serve.