Hello again friends! I hope this note finds you warm and safe. This past week has been a crazy one for us New Yorkers. After losing power over a week ago, I’m happy to be back sleeping in my own bed and enjoying the comforts of home (electricity, heat and water).
In conjunction with my return home, I’ve been craving lots of wholesome meals. Meals made with whole grains, fresh herbs and vibrant lettuces⎯the sort of foods that just make you feel good when you eat them. If you too are looking for a little healthy boost this week give this recipe a try. I have been enjoying this warm salad on its own, as well as tossed with a simple bed of green lettuces. This weekend, my husband topped a serving with two poached eggs and a crunchy piece of whole grain toast. There really are no end to the possibilities. That’s what I love about these types of whole grain salads.
Thyme Brussels Sprouts + Quinoa Salad
Serving Size: 2 (500 calories per serving with cheese)
Ingredients
1 cup quinoa, dry
2 cups vegetable stock
1 tablespoon extra-virgin olive oil
2 cups whole brussels sprouts, trimmed and sliced into quarters*
4 sprigs fresh thyme, stems removed
1 clove garlic, minced (optional)
1/2 teaspoon sea salt and 1/4 teaspoon pepper
1/4 cup parmesan cheese, freshly grated
juice 1/2 lemon
handful fresh parsley, stems trimmed, roughly chopped
* If you’re feeling particularly fabulous, julienne the brussels sprouts.
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Quinoa – Quinoa (KEEN-wah) is actually not a grain but a type of seed. It provides a complete protein, making it a popular staple in veggie-focused diets. Quinoa contains ~6 grams of protein per 1/4 cup serving. Health beauties often swap in quinoa for rice in many recipes. Learn more here.
Directions
Prepare the quinoa by combining 2 cups of vegetable stock with 1 cup uncooked quinoa in a medium saucepan. Bring to a boil, then reduce the heat and allow to simmer for 20 to 25 minutes, until the quinoa is fluffy and there is just a splash of broth at the bottom of the saucepan. Turn off the heat and allow quinoa to sit for 2-3 minutes until the remaining drop of broth is absorbed. Fluff with a fork and set aside.
Meanwhile, in a large frying pan place olive oil, garlic and shallot over medium heat. When the shallot and garlic become fragrant (2-3 minutes) add the brussels sprouts, thyme leaves (stems removed), salt and pepper. When the brussels sprouts just begin to brown around the edges, turn off the heat and set aside.
In a large serving bowl, combine the quinoa with the brussels sprouts and thyme. Add a squeeze of fresh lemon juice, toss in the parsley and fold in a small handful of freshly grated parmesan cheese. Toss again. Serve immediately!
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