Guest Post: Quinoa with Roasted Brussel Sprouts and Leeks

Today I have Tamar from Random-osity posting for me!  Tamar's blog is full of gorgeous pictures that she takes, and she always has funny stories about something a kid from camp or from her class has said.  Tamar is sharing a delicious quinoa recipe today.  Be sure to stop by her blog and say hi!

Quinoa...kinwa...quinwa.  No matter how you say it, this ancient Aztec grain is all the rage.  I was super skeptical a few years ago, but right around that time I happened to go gluten-free and quinoa fit the GF bill.  At first I was just fixing plain quinoa here and there, and then I began to experiment and search for recipes on the interwebs. Essentially, quinoa can replace rice or couscous in pretty much every recipe, it takes on flavors, it can have a bite, it can be soft, it can be savory, it can be sweet.  Basically put, it's versatile and fun! 

So, when I saw a version of this recipe for Quinoa with Roasted Brussel Sprouts and Leeks on The Gluten-Free Goddess' website I knew I had to try it, with a few of my own tweaks for the types of flavors I liked.  It is a super recipe, and was super easy to assemble.  While I had the leeks, almonds, and brussel sprouts roasting in the oven I had the quinoa cooking away on the stove.

For the quinoa:

-- 1 cup quinoa

-- 2 cups water

-- salt, pepper, garlic powder, and dried herbs of your choice to flavor the water (it makes such a difference!)


Boil according to your package directions - don't over cook, you want a slight bite in the quinoa!

For the veggies:

- 1 leek, washed and sliced

- 1lb brussel sprouts, quarted

- 1/4 cup sliced almonds

- olive oil to coat

- salt, pepper, garlic powder, and italian seasonings to taste


Toss in a roasting pan and bake in a 450º oven until tender and beginning to caramelize.  It took mine about 30-40 minutes, but I like mine really caramelized and tender!

When veggies are finished, remove from the oven and let cool slightly.  Fluff quinoa with a fork and add to pan of quinoa.  And here's the special Tamar addition, drizzle maple syrup over the veggies and quinoa and then add salt and pepper to taste.  This can easily serve 4-6 people, depending on how much quinoa you like to eat!

This may be my new favorite fall quinoa recipe!  My recommendation for cooking with quinoa is to experiment and have fun, the possibilities are endless and nutritious!

Mediterranean Quinoa

Despite all of the baked goods that show up on this blog, we do like to eat healthy dinners around here.  I love quinoa because it's such a healthy grain, and it's packed with quality protein!  Caleb has been inhaling this quinoa - for lunch, dinner, and as a snack.  I'd say it's a winner!  Happy Monday!

Mediterranean Quinoa

1 3/4 cups quinoa

1/4 cup lemon juice

2 garlic cloves, crushed

1 cucumber, finely chopped

3 medium tomatoes, diced

oregano and parsley, to taste

freshly ground pepper

4 ounces crumbled Feta cheese

Add 4 cups water to large saucepan; bring to a boil.  Once boiling, add the quinoa and stir.  Return to boiling, then reduce heat, cover, and cook for 15 minutes over low heat.  It's cooked when it appears translucent, and the germ ring is visible along the outside edge of the grain.

In a mixing bowl, add the lemon juice, garlic, cucumber, and tomatoes.  Add plenty of freshly ground pepper.  Add oregano and parsley to taste (I used plenty, making sure the vegetables were nicely seasoned).  Stir to coat the veggies in the lemon juice and seasonings.  

When the quinoa is cooked, remove it from the heat and allow to cool for about 10 minutes.  Toss with the vegetables in the mixing bowl.  Cover and place in the fridge.  When it is chilled, add the Feta cheese and toss before serving.  Serves 6-8.

source:  recipe adapted from 5 dollar dinners