Sweet and Spicy Brussels Sprouts and Quinoa
I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.
First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.
After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.
Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.
Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.
- *********I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE************
- 1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
- ½ cup chopped walnuts
- ½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
- ¼ cup vegetable broth
- 2 Tablespoons coconut oil
- 1 Tablespoon raw honey
- 1 Tablespoon fresh lime juice
- 2 teaspoon grated fresh ginger
- 1 teaspoon sriracha sauce (or more if you like a lot of heat)
- 1 teaspoon coconut aminos (can sub with soy sauce)
- If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
- In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
- In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
- Add the remaining ingredients (including quinoa) except for the walnuts.
- Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
- Stir in toasted walnuts and toss gently.
- Serve :)