Cabbage and Carrots, oh my!
While preparing lunch for work the next day, I realized I was out of lettuce to make a salad. I noticed my brussel sprouts in the fridge at the same time that I noticed the lettuce missing so I was set! Here's the recipe for what I created:
1/2 cup quinoa, rinsed and cooked according to package instructions
1 pound of brussel sprouts, sliced
1 carrot, peeled and sliced into "sticks"
1/4 large onion, finely chopped
Extra virgin olive oil
Red pepper flakes
Dash of coriander
Dash of turmeric
1. In a large sauté pan, heat about 2 tablespoons of oil. Once oil is heated, add onions, Brussel sprouts and carrot. Stir occasionally and cover with lid to retain moisture and cook vegetables. Once vegetables are soft and begin to brown, add the spices to taste and drizzle a little sesame oil (begin with 1 teaspoon and add more if desired).
2. While the veggies are cooking, you can prepare the quinoa according to the package instructions which is super easy: generally, you want to rinse the quinoa and place a 1:2 ratio of quinoa to water in a small pot. Bring to a boil and simmer until light and fluffy, not much longer than 5 minutes for 1/2 cup of quinoa. Voila!
Enjoy the veggies on a bed of quinoa. Super satisfying and filled with phytonutrients, protein and fiber!