Insert clever segue here.... Did you know segue is often misspelled as 'segway'? To clarify I am talking about an article of speech that allows you to move onto the next point of conversation, not a ridiculous two wheeled, slow moving, electronic contraption.
|From the cheezeburger site... sigh. My cheesiness alarms me.|
As I cooked up a weeks worth of meals in the kitchen for Dan I decided to do a little extra research on one of my favorite veggies..... Brussels Sprouts! Yes, these little mini cabbage looking buds are a favorite of mine, and they should be a favorite of yours too. Check out some of the info I found out, these little guys are amazing:
Armed with additional knowledge about the Brussels Sprout I set to to work to make a delish dish I could send over to Dan that would be healthy and taste amazing. The end result, I have to say, was wonderful, and I'm sure this dish will be devoured at any table. (Maybe just lie to the Sprout haters to get them to try it, they will thank you for it)
Braised Brussels Sprouts with Curried Quinoa
(serves 4 - 6 people as a side)
2 cups vegetable broth
1 cup quinoa
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon ground mustard seeds
Brussels Sprouts Ingredients:
1 lb. Brussels Sprouts
2 cups vegetable broth
2-3 tablespoons tamari
2 tablespoons agave
1 tablespoon nutritional yeast
1 teaspoon thyme
1/2 teaspoon red pepper flakes
Start with setting up your quinoa. Place the vegetable broth and spices in a pot and stir to make sure the spices are blended. Add in the quinoa and cook on high heat until the broth begins to boil. Turn the heat down to a simmer and cover with a lid. It doesn't take very long to cook (around 10-15 minutes). Check periodically to make sure it isn't sticking to the bottom of the pot.
While your quinoa is cooking you can move on to the sprouts. In a large sauce pan place all the ingredients except the Brussels Sprouts. Turn the heat on high, and stir everything around to blend. Once it looks blended add in the Brussels Sprouts and cover with a lid.
Keep the heat on high for 10 minutes checking in here and there to stir them around. After 10 minutes has gone by turn the heat to low and allow to cook for 5 more minutes, or until the sprouts are tender.
To plate put the quinoa down first, and then use a slotted spoon to pick up the sprouts and place them on top. You can top with a drizzle of extra agave to give it a little sweeter taste.