Quinoa and Brussel Sprout Primavera

This recipe was also the first way that I tried brussel sprouts, about 2 months ago. Brussel sprouts have never been on my family’s table, because my mom absolutely hates them. I think it’s because she was forced to eat them in a very unpleasant, boiled soggy, flavorless form as a kid, and swore never to force her own children to eat them. I’m the complete opposite though, and absolutely love them, enough to have made them several times since first trying them. I always blanch them in water or broth before caramelizing them with butter, half because I love the flavor the caramelization gives them, and half because that ridged golden brown effect makes them so pretty! For this dish, I then toss them with hot quinoa, a bit of cream cheese, a sprinkling of parm, and whatever other vegetables happen to be in my kitchen at the time, briefly sauteed with garlic – I’ve included carrots, green beans, asparagus, and onions, but the brussel sprouts are so far the only mandatory vegetable. I brought this along to Vermont with us, but we didn’t have a microwave in our hotel room, and it’s really best heated up. Also, cooking the quinoa in chicken broth seriously ups the flavor because it absorbs so much of it – water is OK, but definitely inferior. If you don’t like brussel sprouts, give the original recipe a try with whatever vegetables you do like, and enjoy a quick, healthy lunch!

Quinoa and Brussel Sprout Primavera

Adapted from Let’s Dish.  Serves 2.

• 1 c. quinoa
• 2 c. chicken broth
• 3 oz. cream cheese
• 3 c. fresh brussel sprouts, washed and halved
• 2 c. other vegetables, cut into small chunks (optional)
• 2 cloves garlic, sliced
• 3 TBS butter
• parmesan cheese, for topping

1. Bring chicken broth to a low boil.  Immediately upon boiling, add halved brussel sprouts and blanch by cooking for 2 minutes, then removing with a slotted spoon and rinsing in cold water.  Add quinoa to boiling chicken broth and turn heat down to medium.  Cook qunioa for around 15 minutes, until it has absorbed all the broth and the “tails” of the quinoa grains have unfurled.
2. While quinoa is cooking, heat half the butter in a large saucepan over medium heat.  Add the garlic slices and cook for 1 minute, until golden.  Add the brussel sprouts and let cook without disturbing for 2-3 minutes, then flip sprouts so that both sides can brown.  Remove brussel sprouts when they are golden-brown in places, and set aside.  Add remaining butter to pan along with other vegetables, if using.  Cook veggies until they are just a bit more tender than when fresh, about 2-7 minutes depending on the vegetables.  Toss brussel sprouts, vegetables, and quinoa together.  Stir in cream cheese until melted throughout.  Top with parmesan cheese and season with salt and pepper, if needed.  Serve hot.