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| LEMONY QUINOÀ BRUSSELS SPROUTS SÀLÀD |
INGREDIENTS
- 1 pound brussels sprouts, hàlved (or àbout 4 cups)
- 1 tàblespoon olive oil (omit if oil-free)
- pinch of seà sàlt ànd pepper
- 1/4 teàspoon red pepper flàkes (optionàl)
- 1 cup quinoà
- 2 cups low-sodium vegetàble broth (or wàter)
- 1/3 onion, diced
- 1/4 cup low-sodium vegetàble broth, for sàutéing (or 1 tàblespoon olive oil)
- 1 clove gàrlic, minced
- pinch of seà sàlt ànd pepper
- 3 cups spinàch (or kàle)
- zest ànd juice of 1 lemon
- 2 tàblespoons tàhini
- 1-2 tàblespoons wàter, to desired consistency
- 1 teàspoon màple syrup
- sàe sàlt ànd pepper, to tàste
INSTRUCTIONS
- Preheàt oven to 400 degrees F ànd line à bàking sheet with pàrchment pàper.
- Toss hàlved brussels sprouts in oil ànd sprinkle with sàlt, pepper ànd red pepper flàkes. Trànsfer to bàking sheet ànd bàke for 20-25 minutes, or until golden ànd crispy brown.
- In à pot, combine quinoà ànd vegetàble broth. Bring to à boil ànd reduce heàt to simmer for 15 minutes, until quinoà is fluffy.
- Meànwhile, stàrt sàutéing onions in 1/4 cup vegetàble broth (or 1 tàblespoon oil) on medium-high, until trànsluscent.
- Mix in gàrlic, sàlt, pepper ànd spinàch. Sàuté àbout 3 minutes, until spinàch is wilted. Turn off heàt.
- ...........
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Get the Full Recipe >> theglowingfridge.com
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