The crunchiness and superb simplicity of roasted Brussel sprouts are underrated. They are a delicacy. Combine this humble vegetable with ancient quinoa and wait for those flavors to merge into a divine union. Serve with pan-fried fish or grilled chicken.
Ingredients
- 3 c. brussels sprouts halved lengthwise
- 2 Tbsp. maple syrup
- 2 Tbsp. olive oil
- 1/2 cup pomegranate seeds
- 1 cup quinoa
- 1 tsp whole cumin seeds
- 1 Tbsp. olive oil (to cook the cumin seeds)
- 1 3/4 cups water
- 1/2 tsp salt (for cooking the quinoa)
- cilantro, chopped
- 3-4 Tbsp roasted pecans, chopped
- sea salt and freshly ground pepper to taste
Instructions
Preheat oven to 425F. Place halved brussels sprouts in a roasting tray or on a rimmed baking sheet. Sprinkle with the olive oil, maple syrup, salt, and pepper. Toss until evenly coated. Roast for 25 minutes, until tender-crisp.
While the Brussels sprouts are roasting, rinse the quinoa. Heat the olive oil in medium saucepan over medium heat until shivering. Add the cumin seeds and cook, stirring, until the seeds darken and become fragrant, about 25 seconds. Stir in the quinoa and cook, stirring frequently, for about one minute. Add the water, salt and bring to the boil. Once boiling, decrease the temperature to a simmer, cover and cook for 13-15 minutes, until cooked and fluffy and the liquid is absorbed.
In the large bowl mix together the Brussels sprouts, quinoa, pomegranate seeds, and roasted pecans. Adjust for the seasonings. Stir to combine. Serve on a serving plate with a fresh cilantro. Enjoy!
Notes
If you don’t have whole cumin seeds at home, add 1 teaspoon ground cumin together with the quinoa to the saucepan and cook, stirring, until the quinoa is hot to the touch, for about one minute. Then proceed as directed.
