Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support.
Red Quinoa Salad with Balsamic Roasted Brussels and Tahini Dressing
1/3 cup red quinoa (dry)
3 - 4 tbs balsamic vinegar, divided (I never really measure this)
1 1/2 cups brussels sprouts, halved
1/2 cup cooked chickpeas
1 tbs raisins
2 tbs chopped walnuts (or pumpkinseeds for a nut free version)
1 tbs tahini
pinch sea salt + pepper
To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat.
To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time)
For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy.
To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled.