I should probably change the name of my blog to We Love Brussel Sprouts. We seriously eat them at our house at least once a week. They are my husband's favorite vegetable and honestly, they quickly became mine after I learned how to roast them. They have one of the highest antioxidant contents around and are a great source of nutrients that so many of us are missing out on.
While at Trader Joe's recently, I noticed a bag of shaved Brussel sprouts and decided to try them out. I wasn't quite sure what to do with them, so I threw them in a saute pan with some olive oil, seasoning and salt. I had some leftover quinoa in the fridge so I threw that in too and wouldn't you know, it just worked!
If you don't shop at Trader Joe's, whole Brussel sprouts will do the job just fine. Either slice them extremely thin by hand or use a mandolin (I am pretty clumsy so I stay away from it).
What you'll need:
- 3 cups of shaved Brussel sprouts
- 2 tbsp olive oil
- 1 tbsp of Mrs. Dash Garlic & Herb seasoning
- pinch of salt, to your taste
- 1 cup of cooked white quinoa
Cook quinoa in low-sodium chicken broth as package directs, set aside. Heat olive oil in a skillet over medium heat. Add Brussel sprouts, seasonings and salt and mix until well coated. Cook until sprouts are tender and bright green, 5-10 minutes. Turn down heat, stir in quinoa and mix. I often serve with a sprinkle of parmesan cheese, but it is still perfectly delicious without!