Last updated on November 16th, 2020 at 03:34 pm
Name something you’d never eat!
Quinoa with Brussels sprouts.
And yes, this is yet another case of never say never. Didn’t I learn that from Justin Bieber already? So young and so wise. Me – not so young, and not wise at all.
I was however wise and courageous enough to face my fears and put the two foods I hated the most together in this recipe to create a delicious health monster. Never stop dreaming, huh?
“Make something delicious out of my two arch enemies.”
Next thing you know I’ll be making tofu. Well I will wait to get a little crazier for that. Although I might be on the edge right now.
I thought that this recipe will be Ms. Bitterness at her finest. But it wasn’t – it was crunchy, light, nutty and simply awesome.
I’ve already gotten over my fear of quinoa last year and soon we’ll be celebrating our first anniversary as friends. And it has been a good year – I love quinoa now and I know it’s not overrated like I used to think.
But Brussels sprouts – I always hated them.
I admit – they look like mini cabbage heads and are cute, but every time I’ve cooked them they’ve just always been more bitter than a person who just got dumped and hates the whole world.
Must be because they’re so small and are jealous of real cabbage.
Well this time what I did differently is that I cut off the stem and actually cooked the Brussels sprouts. Not a sign of bitterness – but sweet and tasty.
HEALTH AND BEAUTY BENEFITS
I guess we all know that quinoa and Brussels sprouts are quite healthy and thus good for the skin. But let me just summarize what this dish has going for it:
- loaded with fiber – good not only for your skin but also for your gut and for weight loss or weight maintenance
- protein – thanks to quinoa – we need those amino acids to build the collagen that holds our skin and our bodies together
- glucosinolates from Brussels sprouts – need them to help with detoxification and to protect from cancer
- vitamin C to help build collagen and protect against wrinkles
- antiaging beta carotene from the carrot
- garlic is just a stinky little miracle that boosts the immune system in every single way.
So if you’re scared of this recipe – face your fears. It means well and it tastes great.
- ½ cup cooked quinoa
- 500g Brussel sprouts
- 1 onion
- 2 garlic cloves
- 1 big carrot
- 1 tsp majoram
- 8-10 small olives
- 10 basil leaves
- 3 tbsp olive oil
- Clean, cut in quarters and cook brussels sprouts for 8-10 minutes with some water in a large skillet, lid covered at medium-high heat.
- Add olive oil, onion, carrot, garlic, majoram and stir in well - Make sure there’s no/just a little water in the skillet.
- Add quinoa and basil in the end – stir for 2-3 minutes.
- Serve with mashed avocado, salad or yoghurt with garlic or just plain like that. Enjoy!
vegan, gluten-free, nut-free, seed-free, dairy-free
NUTRITION PER SERVING:
Serving Size 212 g
Total Fat 13.0g 20% | Cholesterol 0mg
Sodium 102mg (4%)
Potassium 716mg 20%
Total Carbohydrates 30.4g (10%) | Dietary Fiber 7.5g (30%)
Vitamin A 81% | Calcium 8% | Vitamin C 183% | Iron 17%