For those of you who are wheat-free or gluten-free, you know that quinoa is a wonder substitution. Taking inspiration from Gluten Free Goddess's version, my boyfriend and I paired this quinoa and roasted brussels sprout side dish with steak and beans
(beans were his idea! lol men...) .
You'll Need:
1 cup Quinoa
2 cups water
Garlic salt, to taste
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 plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
1-2 garlic cloves, minced
How-To:
Preheat the oven to 400 degrees
Cook the quinoa (plus 2 cups water) in a pot, and season with salt. Cover and bring to a boil, and cook until the quinoa has absorbed the water and can be stirred easily.
In a bowl, combine all other ingredients and stir together. Spread evenly over a pan lined with aluminum foil (easy clean-up!) and roast for about 20 minutes, stirring at least once to get even roasting!
By now, the qunioa should be done and you can add it to the bowl, along with the roasted mix, to mix and combine easily. Add more garlic salt to taste, and you are ready to serve!
It was delicious, man tested and approved, and we had leftovers for the next night that re-heated well in the microwave. (So overall the recipe makes enough for about 4).
