Roasted Garlic & Onion Brussel Sprouts with Quinoa

I freaking love brussel sprouts. Like a little too much. I would happily eat it everyday however, my husband was not a fan for a while.  They are kinda a weird food--they're basically little cabbages.  Anyways, I've made brussel sprouts like this many times before and my husband has grown to actually like them (yay!).  So here's a really easy, healthy and delicious recipe that you can whip up after a long work day and enjoy with a glass of wine...or two.  Also, because I was trying to make this a healthy recipe I didn't add bacon but if you decide to go the naughty route I suggest tossing some crispy bacon at the end along with bits of feta cheese. #DIVINE

Ingredient List (serves 2)

- A bag of organic brussel sprouts (around 12 oz) 

- organic coconut oil 

- Half an onion (you could use a full one too but I only had half)

- 2 cloves of organic garlic - finely minced 

- 1 cup of quinoa 

- 1 3/4 cup organic chicken stock

- salt & pepper

- smoked paprika

- turmeric

- cayenne pepper (just a sprinkle of it to add some kick) 

- balsamic glaze (optional)

Chop up your brussel sprouts and onions and mince your garlic 

For the quinoa I first sauté the onions in 1 tbsp of coconut oil and sprinkle a dash of turmeric--enough to turn the onions yellow. Add a dash of smoked paprika and a sprinkle of cayenne pepper for a little heat.  Let the onions sauté for about 3-5 minutes over medium heat before adding the quinoa.

I add in the cup of quinoa (don't forget to rinse your quinoa thoroughly--use a sieve). Toast the quinoa for about 2 minutes, stirring frequently.  Then add in the chicken stock.  Turn up the heat and let it come to a boil.  Then place a lid over it and simmer for about 15-20 minutes on low heat. 

Steam the brussel sprouts first, either by microwaving them in a steamer for about 3-4 min or use a pot with a steamer insert. Then heat up about 3 tbsp of coconut oil over medium heat before adding in the onions and brussel sprouts.  Sauté the onions and brussels sprouts, stirring frequently for about 10 min. You want some of the brussel sprouts to get a little burnt because this gives them a lot of flavor.  Add in the garlic towards the end so it becomes soft not burnt. Sprinkle with salt and pepper (you can be a little generous) and a few dashes more of the paprika, turmeric and cayenne pepper. 

Fluff your quinoa and make a little "bed" for the brussel sprouts.  Drizzle with a bit of balsamic glaze and dig in!!  This is a meal you can feel absolutely good about.  Brussel sprouts are loaded with the following vitamins:  vitamin k, folate, vitamin c, vitamins B6, and manganese--to name a few.  Turmeric and garlic are some of the most powerful spices and two of nature's most efficient healers.  And we all know the benefits of quinoa.  So all in all this is a very balanced and satisfying meal that you can adjust to your taste and preferences. 

xoxo,
Grace