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.
INGREDIENTS
1 pound shredded brussels sprouts
Extra-virgin olive oil
Kosher salt
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
DIRECTIONS
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.
Adapted recipe from "Insanely Easy Weeknight Dinners" on Delish.com.