Recipe of the Week- 5/29/17
Quinoa with Roasted Brussel Sprouts and Tomatoes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
2 cups low sodium veggie broth
1 cup quinoa
1 pound of halved brussel sprouts
1 cup halved grape tomatoes
1 TBSP extra-virgin olive oil
1 cup of milk (I used low fat lactaid milk)
1 TSP minced garlic
1 TBSP dried oregano
1 TSP dried thyme
½ teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
¼ cup grated Parmesan cheese
1/2 cup of whole wheat bread crumbs
Preheat oven to 375 degrees Fahrenheit.
While the oven is preheating, add the veggie broth to a pot and bring to a boil. Add the quinoa, cover, and reduce heat to low and simmer for about 15- 20 minutes. Keep an eye on the quinoa and set aside when all the liquid is absorbed.
Lightly coat the halved brussel sprouts with olive oil and arrange on a baking sheet and bake for about 12 to 18 minutes, until its starting to brown on the edges.
Stir the dried oregano, thyme, pepper, nutmeg, minced garlic and milk into the quinoa and pour mixture into an 8 x 8 inch square baking dish.
Top the mixture with the cooked brussel sprouts and tomatoes.
Sprinkle the parmesan cheese on top followed by the whole wheat bread crumbs.
Bake uncovered for 25-30 minutes, until the top is browned.
Let cool for 5-10 minutes and enjoy!
Add 1/4 avocado for a little extra flavor and healthy fats!