Sunday, September 23, 2012

Quinoa with Brussels Sprouts

This is a really easy and healthy meal that is great for lunch or dinner, and it also would be great as a side dish. 

Quinoa with Brussels Sprouts

Brussels Sprouts
Dried cranberries
Olive oil
1/2 a lemon (for the juice)

Cook the quinoa according to the directions (I did mine in a rice cooker which is super easy). Rinse the brussels sprouts and cut them in half the long way. Heat olive oil in a pan, and place the brussels sprouts cut side down. Saut√© until the bottoms have browned, and then flip over and cook for a few more minutes until the brussels sprouts are cooked through but still a little crunchy. Add the brussels sprouts and the oil to the quinoa, and then stir in the dried cranberries. Salt and pepper to taste, and add a squeeze of lemon juice for a little extra flavor. 

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