Quinoa & Brussels Sprouts
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 455.1
- Total Fat: 19.8 g
- Cholesterol: 7.2 mg
- Sodium: 344.7 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 9.8 g
- Protein: 17.9 g
View full nutritional breakdown of Quinoa & Brussels Sprouts calories by ingredient
Introduction
Super fast (35 minutes!), super simple, super nutritious! 17g of protein per serving! Super fast (35 minutes!), super simple, super nutritious! 17g of protein per serving!Number of Servings: 2
Ingredients
-
1 c quinoa
2 c chicken stock or vegetable stock
1/2 c onion, chopped
2 cloves garlic, chopped
14 brussels sprouts, halved (with the bottoms chopped off)
2 tbsp olive oil, divided
Dried herbs (optional)
salt
pepper
Directions
Preheat oven to 350F.
Arrange brussels sprouts face up on a baking sheet. Put one tablespoon of olive oil over and add salt & pepper. Put in oven for 25-30 minutes.
Put other tablespoon of olive oil into a saucepan. Add garlic & onion. Once they have sweat and are slightly translucent, add the quinoa and toast for about 5 minutes, stirring occasionally. Add chicken stock, and bring to a boil. If you like, add in some dried herbs. Once boiling, cover and turn to low.
Let sit for 15-20 minutes, the serve with brussels sprouts over the top!
Serving Size: 2 hefty servings
Number of Servings: 2
Recipe submitted by SparkPeople user THEMISSILE.
Arrange brussels sprouts face up on a baking sheet. Put one tablespoon of olive oil over and add salt & pepper. Put in oven for 25-30 minutes.
Put other tablespoon of olive oil into a saucepan. Add garlic & onion. Once they have sweat and are slightly translucent, add the quinoa and toast for about 5 minutes, stirring occasionally. Add chicken stock, and bring to a boil. If you like, add in some dried herbs. Once boiling, cover and turn to low.
Let sit for 15-20 minutes, the serve with brussels sprouts over the top!
Serving Size: 2 hefty servings
Number of Servings: 2
Recipe submitted by SparkPeople user THEMISSILE.