Brussels Sprouts and Mushroom Ragoût with Crispy Quinoa
You and your family will love this easy and unique quinoa dish with its special flavors and hearty bites.
Servings: 4 people
Calories: 304kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0.5cup quinoa and 1/2 cup vegetables | Calories: 304kcal | Carbohydrates: 50g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 257mg | Fiber: 9g | Sugar: 3g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9