3 servings of quinoa(a serving is about 1/2 cup cooked)
3 cups of brussel sprouts
5 portobello mushrooms
1 cup of pomegranates
2 tablespoons of apple cider vinegar
Crushed Red Pepper
salt & pepper
Pre-heat the oven to 400 degrees. Then slice off the hard end of the brussel sprouts, before peeling off their outer layer of leaves and cutting them in half.
Place the sprouts on a baking tray with olive oil, salt, pepper and crushed red pepper and bake for 30 minutes – until they being to crisp and the very edges turn ever so slightly brown.
While the sprouts cook prepare the quinoa. Boiling it in a saucepan with water, 1 tablespoon of apple cider vinegar and a sprinkling of salt. Allow the quinoa to simmer for about 30 minutes, until each grain is soft and translusent.
The mushrooms will take about eight to ten minutes to sauté so can be cooked last. Simply peel off their skin, remove the hard stalk from their middle and cut in half, before cutting each half again into thin slices. Place them in a fryingpan with olive oil, salt, and any dried herbs – such as oregano, thyme or herbs de provence. Cook on a low to medium heat until they soften and brown.
Mix brussel sprouts, quinoa, pomegranate, and mushrooms together. Add juice from lemon. Serve
This was a delicious side for a Thanksgiving Feast with Frends. From Deliciously Ella.