This delightful dish combines the nutty flavor of quinoa with the earthy taste of roasted Brussels sprouts. The addition of leeks and toasted almonds adds a wonderful crunch and depth of flavor, making it a perfect side or main dish for any meal.
If you don't usually cook with quinoa, Brussels sprouts, or leeks, you might need to pick these up at the supermarket. Quinoa is often found in the grain or health food section, while Brussels sprouts and leeks are typically in the produce section. Toasted almonds can usually be found in the baking or snack aisle.
Ingredients For Quinoa With Roasted Brussels Sprouts, Leeks, And Almonds
Quinoa: A protein-rich grain that serves as the base of the dish.
Water: Used to cook the quinoa.
Brussels sprouts: Halved and roasted to bring out their natural sweetness.
Olive oil: Used for roasting the Brussels sprouts and adding flavor.
Leek: Adds a mild onion-like flavor to the dish.
Toasted almonds: Provides a crunchy texture and nutty flavor.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and depth to the flavors.
Technique Tip for This Recipe
When roasting brussels sprouts, make sure to place them cut side down on the baking sheet. This allows for better caramelization and ensures they become golden and crispy. Additionally, when cooking quinoa, it's important to rinse it thoroughly under cold water to remove its natural coating, called saponin, which can make it taste bitter.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.
water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the dish.
brussels sprouts - Substitute with broccoli florets: Broccoli florets roast well and have a similar texture and slightly bitter taste, making them a good substitute for brussels sprouts.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative to olive oil for roasting vegetables.
leek - Substitute with green onions: Green onions can provide a similar mild onion flavor and can be used in place of leeks.
toasted sliced almonds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a good alternative to sliced almonds.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, providing a different but complementary taste.
black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good substitute for black pepper.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
Allow the quinoa and roasted brussels sprouts mixture to cool completely before storing. This prevents condensation, which can make the dish soggy.
Transfer the cooled mixture into an airtight container. If you plan to consume it within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.
For longer storage, place the mixture in a freezer-safe container or a resealable freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
Label the container or bag with the date so you can keep track of its freshness. The dish can be frozen for up to 3 months.
When ready to enjoy, thaw the quinoa and vegetable mixture in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat the mixture in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe dish, covered, for about 2-3 minutes, stirring halfway through.
If the mixture seems dry after reheating, add a splash of olive oil or a bit of vegetable broth to moisten it up.
For added freshness, consider tossing in some freshly sliced leeks or a handful of toasted almonds just before serving. This will enhance the texture and flavor, making it taste as good as new.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of olive oil or a bit of vegetable broth to the skillet.
- Add the leftover quinoa with roasted brussels sprouts, leeks, and almonds.
- Stir occasionally until everything is heated through, about 5-7 minutes.
- If it seems dry, add a bit more olive oil or broth.
Microwave Method:
- Place the leftovers in a microwave-safe dish.
- Add a tablespoon of water or vegetable broth to keep it moist.
- Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
- Microwave on medium power for 1-2 minutes, stirring halfway through.
- Check the temperature and continue heating in 30-second intervals if needed.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the leftovers in an even layer on a baking dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for about 15-20 minutes, or until heated through.
- Stir halfway through the reheating process for even warming.
Steaming Method:
- Place the leftovers in a heatproof dish that fits into a steamer basket.
- Fill a pot with about an inch of water and bring it to a simmer.
- Place the steamer basket over the simmering water.
- Cover and steam for about 5-10 minutes, or until heated through.
- This method helps retain moisture and prevents drying out.
Best Tools for This Recipe
Oven: Used for roasting the Brussels sprouts to achieve a golden and tender texture.
Saucepan: Necessary for cooking the quinoa by boiling and simmering it.
Baking sheet: Utilized to spread out the Brussels sprouts for even roasting.
Fork: Essential for fluffing the cooked quinoa to separate the grains.
Mixing bowl: Needed to combine the cooked quinoa, roasted Brussels sprouts, sliced leek, and toasted almonds.
Knife: Used for slicing the leek and halving the Brussels sprouts.
Cutting board: Provides a surface for safely slicing the leek and halving the Brussels sprouts.
Measuring cups: Required to measure the quinoa and water accurately.
Measuring spoons: Used to measure the olive oil and seasonings.
Spatula: Helpful for tossing and mixing the ingredients together in the mixing bowl.
How to Save Time on Making This Recipe
Prep ingredients in advance: Wash and slice the leek and halve the brussels sprouts the night before to save time.
Use pre-toasted almonds: Purchase toasted sliced almonds to skip the toasting step.
Cook quinoa ahead: Prepare the quinoa a day before and store it in the fridge.
Roast in batches: If you have a small oven, roast the brussels sprouts in batches to ensure even cooking.
Multitask: While the quinoa is simmering, start roasting the brussels sprouts to save time.
Quinoa With Roasted Brussels Sprouts, Leeks, And Almonds Recipe
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pound Brussels sprouts halved
- 2 tablespoons olive oil
- 1 leek sliced
- ½ cup sliced almonds toasted
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water. In a saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork.
- While the quinoa is cooking, place the Brussels sprouts on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, until golden and tender.
- In a mixing bowl, combine the cooked quinoa, roasted Brussels sprouts, sliced leek, and toasted almonds. Toss to mix well. Adjust seasoning with salt and pepper if needed.
- Serve warm and enjoy!
Nutritional Value
Keywords
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