Brussels Sprouts and Cranberry Quinoa

This vibrant Brussels Sprouts and Cranberry Quinoa recipe combines the earthy flavors of Brussels sprouts with the sweet tang of cranberries. It offers a pleasing balance of textures and tastes, making it an enjoyable and wholesome meal option. The simple ingredients and straightforward steps make it suitable for a quick weeknight dinner or a healthy lunch. Quinoa contributes a nutty flavor and fluffy texture, while cranberries add a burst of freshness. Suitable for vegetarians and vegans, this dish is a nutritious choice.

Ingredients

• 1 cup quinoa
• 2 cups brussels sprouts, trimmed and halved
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• salt
• pepper

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water.
2. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute, stirring to avoid burning.
4. Add brussels sprouts, stirring occasionally, and cook for about 8 minutes until they are tender.
5. Stir in the dried cranberries and pecans, cooking for an additional 1-2 minutes.
6. Add dried thyme, salt, and pepper to taste, mixing thoroughly.
7. Fluff the cooked quinoa with a fork and add it to the skillet. Stir to combine all ingredients well before serving.

Keywords: Salad, American, Quinoa, Healthful, Nutrient-dense

Spice Rack: Salt, Pepper, Dried Thyme

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