This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch.First- make your quinoa.
1 cup quinoa
2 cups water
Sea salt, to taste
Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.
Meanwhile- preheat the oven to 400 degrees F.
In a roasting pan, combine:
1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill
To serve:
2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste
Toss the prepared Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit. Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa. Serve immediately. Serves 4.
Source: glutenfreegoddess.blogspot.com
