COOKING WITH THE SNAP – Quinoa With Brussel Sprouts
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Quinoa With Brussel Sprouts
1 Bag of fresh Brussel sprouts (approximately 10 ounces)
1 Cup uncooked quinoa
¼ teaspoon salt
1/3 Cup dried cranberries, chopped
1/3 Cup sliced almonds, chopped (Can use pecans or walnuts)
1 Tablespoon white wine vinegar
1 Tablespoon Dijon mustard
1/2 Tablespoon honey
1/8 Cup olive oil
1 Garlic clove, pressed or minced
1/8 teaspoon salt
Prepare quinoa – Rinse in water before cooking. Add 2 cups water or 1 cup chicken broth plus 1 cup water and salt (you may not need to add salt if you have used chicken broth with sodium). Bring to a boil uncovered. Add lid and turn burner to low, simmer for 10 minutes or until the water is absorbed and quinoa is tender. Check throughout the cooking process to make sure it’s not too dry and sticking to bottom of pot.
Prepare Brussel sprouts by cutting off ends and shredding in a food processor with the slicing blade attachment added. If you don’t have a food processor, you can slice them in thin strips. Once quinoa is cooked, add Brussel sprouts to saucepan with quinoa, mix and cover with lid and let it warm up in the pot. I cooked mine a bit by warming and adding 1 Tablespoon olive oil mixed in.
Prepare honey mustard vinaigrette. In a small bowl, combine vinegar, mustard, salt, pepper and garlic. Whisk in honey. Slowly add olive oil, whisking until incorporated. Mixture should be creamy, with oil mixed in.
In a serving bowl, add quinoa and Brussel sprout mixture. Add cranberries and almonds. Mix well (I actually mixed everything in the pot that I cooked the quinoa in to make it easier for a weeknight dinner). Drizzle honey mustard vinaigrette over salad and combine by tossing. After mixed well, serve as a side dish.
Recipe was enough for five — three for dinner and two servings for lunch.
From the Kitchen of Lori Ivey
We received our water bill the other day and I nearly fainted. It was about triple what it normally is.... read more