Quinoa and Brussels Sprout Salad

There's no good reason to keep quinoa out of your diet!  It's actually a seed but has the same benefits of a whole grain food. Julie Wilcox's article, 7 Benefits of Quinoa: The Supergrain of the Future, lists quinoa's many health benefits, including: 1) it's high in fiber content, with almost twice as much fiber as most grains; 2) it's a complete protein, which means it has all nine essential amino acids; and 3) it's rich in manganese, an antioxidant.

Quinoa has a texture that's similar to couscous ~ light and fluffy so it works well as a base for many veggie recipes. This quinoa dish is flavored with a garlicky lemony dressing and includes a pinch of red pepper flakes for a little kick and toasted almonds for a little extra crunch. A light, healthy and delicious dish!

Tip: Cut the brussels sprouts thin to make this a really eloquent looking dish.

Serves 4

Ingredients

• 1 cup quinoa, rinsed
• 1/4 cup thinly sliced almonds
• 1 lemon
• 1 bunch green onion, thinly sliced (slice dark green tops thicker)
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 8 ounces brussel sprouts, trimmed and thinly sliced
• Salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Place quinoa and 1 1/2 cups water in small saucepan with pinch of salt. Bring to boil and reduce heat to a simmer; cook, covered, for 15 minutes. Transfer to medium size serving bowl. Set aside.
3. Place almond slices, single layer, on paper lined baking sheet. Toast in preheated oven for 10-12 minutes, or until golden brown.
4. Obtain about 1 teaspoon of zest from lemon and place in medium bowl. Squeeze 2 tablespoons of lemon from lemon and add to bowl; add green onion and red pepper flakes. Then whisk in olive oil.
5. Add thinly sliced brussel sprouts to quinoa mixture and toss until blended. 
6. Stir in olive oil mixture and toss until thoroughly blended. Add salt and pepper to taste.
7. Just before serving, add toasted almonds.