This dish is a favorite of mine in the wintertime. Brussel sprouts are high in fiber and cancer protection. They are also high in Vitamin C, which is especially important in winter. Quinoa is as excellent and complete source of vegan protein. Carrots provide Vitamin A, which is important for vision, the immune system, as well as the functions of the heart, lungs, and kidneys. Sweet potatoes are also a good source of Vitamin A, as well as Vitamin B6, which is needed for nearly all of the body's essential systems including the cardiovascular, muscular, nervous and immune systems. This easy recipe is densely nutritious and grounding, without being heavy.

INGREDIENTS (For one serving)
15-20 Brussel Sprouts
1/2 Carrot
Slice of Red Onion
A few slices of Sweet Potato (I prefer to keep this to a minimum)
Olive Oil
Salt & Pepper
1 Cup Red Quinoa (serves 4-5 once cooked)

Preheat oven to 400°F.

Prepare Quinoa: Quinoa should be soaked and rinsed before cooking. 24 hours of soaking is ideal, and 2 hours is the minimum. (You can make a large batch and consume it through the week in a variety of dishes.) After soaking the quinoa, rinse it well and add it to boiling water. For red quinoa, I have found the best cooking ratio to be 1:1, 1 part water to 1 part quinoa. The quinoa will expand once soaked. The measurement pertains to the pre-soaked 1 cup volume. Cook the soaked and rinsed quinoa at a low simmer, covered, for about 15 minutes, or until done.

While the quinoa cooks and the oven heats, chop the vegetables. Peel away any brown or damaged leaves from the brussel sprouts, then cut each brussel sprout in half. Cut the carrot and sweet potato into pieces that are similar in size to the brussel sprouts or slightly larger, as they cook a little faster. Cut the onion rings into halves. Toss all the vegetables together in about 2 tablespoons of olive oil. Spread them out  in a roasting dish as evenly as possible and roast for approximately 30 minutes, or until the brussel sprouts begin turning brown. Once the vegetables have roasted, toss them in a bowl with the desired amount of quinoa. Add salt and pepper to taste. You may want to add a small amount of olive oil. Store the rest of the quinoa in the refrigerator for later. Enjoy. 



Julia FrodahlComment