Roasted brussel sprout quinoa with portobello mushrooms and pomegranates
Posted Jan 28 2013 3:56pm
Brussel sprouts aren’t really the most popular vegetable around. They always get such a bad reputation, but when cooked right they’re amazing! The trick is not to boil them, but to roast them. Roasting brings out all of their delicious natural flavours and gives the outside an awesomely crunchy texture, while the inside is perfectly soft. It’s incredible! I promise that you’ll be so surprised – they taste like a whole new vegetable! They’re also especially incredible paired with pomegranates as their slightly sharp, earthy taste contact so awesomely with the sweet juicy awesomeness of the pomegranates. The dish is then completed by the addition of quinoa flavoured with a little tangy apple cider vinegar and sautéed portobello mushrooms, which add a fantastic meatiness to the plate. It’s really one of my favourite meals! Recently I’ve been eating it with my rosemary and cinnamon sweet potato wedges baked for ages so that they are the wonderfully soft, squishy, sweet and tender and pureed peas for extra deliciousness! Having these two side dishes also create a fantastically varied range of textures and tastes, which I love!
Did you know that brussel sprouts also have lots of awesome health benefits? One cup gives you double your daily need of vitamin K and 125% of vitamin C! How awesome is that! They’re really contain such an amazingly diverse and rich number of vitamins and minerals, from fibre to calcium to manganese, potassium, iron and vitamin B6 among so many others! So there are so many great reasons to gobble them up!
- 3 servings of quinoa
- 3 cups of brussel sprouts
- 5 portobello mushrooms
- 1 cup of pomegranates
- 2 tablespoons of apple cider vinegar
- 1 lemon
- chill flakes
- olive oil
- salt & pepper
Pre-heat the oven to 200C. Then slice off the hard end of the brussel sprouts, before peeling off their outer layer of leaves and cutting them in half.
Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes – until they being to crisp and the very edges turn ever so slightly brown.
While the sprouts cook prepare the quinoa. Boiling it in a saucepan with water, 1 tablespoon of apple cider vinegar and a sprinkling of salt. Allow the quinoa to simmer for about 30 minutes, until each grain is lovely and soft.
The mushrooms will take about eight to ten minutes to sauté so can be cooked last. Simply peel off their skin, remove the hard stalk from their middle and cut in half, before cutting each half again into thin slices. Place them in a fryingpan with olive oil, salt, and any dried herbs – I especially like oregano, thyme or herbs de provence, but none of these are essential. Cook on a low to medium heat until they soften and brown.