March into April with this amazing dish.
If you’re a quinoa fan, then you know that there are thousands of healthy quinoa dishes out there. This easy mushroom and brussels sprouts quinoa recipe is one of a kind, and easy to pull off! When paired with flavorful green vegetables and earthy mushrooms, this quinoa makes for a hearty, winter dish that is healthy, low-calorie, and filling. Quinoa, a healthy, high-protein grain-like side, is elevated once sautéed to a crisp before serving. You can skip the sauté if you’re trying to save time, but you should at least try it once before deciding. This is a great way to use up leftover quinoa that you may have in your fridge from another meal.
Brussels Sprouts and Mushroom Ragoût with Crispy Quinoa
- 1 tablespoon olive oil divided
- 1 pound brussel sprouts fresh, shredded
- 1/2 pound mushrooms mixed, fresh
- 1 garlic clove minced
- 1 teaspoon thyme fresh, chopped
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tamari or lite soy sauce
- 1/2 cup vegetable stock
- 2 cups quinoa cooked, cooled
- dried cherries for garnish
- goat cheese for garnish
- Heat half of the olive oil in a large skillet over medium heat. Add the shredded Brussels sprouts and sauté until soft. Add the mushrooms and continue cooking until soft and browned. Add the garlic and cook for 30 seconds. Add the thyme and red pepper flakes, followed by the soy sauce. Stir and deglaze the pan. Add the stock and simmer on medium-high heat until reduced. Season with salt and pepper.
- While your vegetables are simmering, heat a nonstick skillet over medium heat. Add the remaining olive oil, followed by the cooked quinoa. Stir the quinoa to coat with the oil, and continue to cook until crispy and lightly browned, about 5 minutes.
- Serve the vegetables on top of the quinoa and top with goat cheese and dried cherries, if desired.
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