SWEET & SMOKY BRUSSELS
SPROUTS WITH QUINOA
(Incorporating all 6 tastes)
MAKES 6 SERVINGS
1 pound baby brussels sprouts
2 tbsp smoked paprika
2 tbsp olive or grapeseed oil
½ tsp sea salt
¼ tsp freshly ground black pepper, or to taste
1 cup quinoa, rinsed well
2 cup vegetable broth, preferably homemade*
½ cup raisins, chopped
3 tbsp sherry vinegar
1 shallot, minced
3 drops stevia liquid sweetener
¾ tsp smoked paprika
¼ tsp fine sea salt
20 grinds fresh black pepper
4 tbsp extra virgin olive oil, preferably
Spanish (or local California)
½ cup raw walnuts
Preheat the oven to 400 degrees.
Slice the Brussels sprouts lengthwise into ¼-inch wide strips (you
don’t need to measure – just know that the thinner they are, the
more flavor and carmelization they’ll pick up). Toss these generously
with the olive oil, smoked paprika, salt and pepper and place on a
Roast in the oven for about 20 minutes until they are a bit browned
and smoky/sprout-y aromas waft from the oven.
Meanwhile, simmer the quinoa in the broth and raisins for about 15-
20 minutes. Check for doneness when most liquid is absorbed – note
that the raisins will give it a syrupy consistency.
While the quinoa cooks, whisk the sherry vinegar, shallots,sStevia,
smoked paprika, salt and pepper together, and then slowly whisk in
the olive oil.
In a large bowl, combine cooked quinoa with the roasted Brussels
sprouts and stir in the sherry-paprika vinaigrette. Top with lightly
Note: If using homemade, unsalted broth, add one-half teaspoon sea
salt when cooking the quinoa.