Monday, December 1, 2014

Warm Lemon Quinoa & Roasted Brussels Sprouts

I usually make this with out the brussels sprouts as a substitute for macaroni on the nights that i've craved macaroni and cheese. but having a full bag of fresh brussels sprouts- left over from thanksgiving- I decided to roast and toss them in. This is an extremely filling meal, but also makes a wholesome and flavorful side dish.
1 cup quinoa, cooked
2 cups brussels sprouts
2 tbsp extra virgin olive oil
kosher salt and black pepper
1/2 cup almond milk
1/4 cup shredded cheese
2 tsp crushed chili flakes 
1 lemon, zest and juice 
1 handful chopped parsley
1/3 cup toasted slivered almonds
Preheat oven to 400°. Line a baking sheet with parchment paper. rinse, dry, and halve brussel sprouts. toss in olive oil and sprinkle generously with salt and pepper. place brussels sprouts on baking sheet and roast until they begin to lightly brown, about 15-20 minutes. In a small pot, put the quinoa over a medium flame, add almond milk, cheese, and chili flakes. Once cheese has melted, stir gently adding the zest and juice of the lemon. Once brussels sprouts finish roasting, stir into quinoa. before serving mix in the fresh parsley and slivered almonds.
Bon App├ętit! 

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