Black quinoa isn’t easy to find but you can find it in the bulk section at Whole Foods or online, red or white also works just fine – I just loved the color contrast with the green of the sprouts. The black has a different texture, it stays crunchier and pops more between the teeth than white.
Oven Roasted Sprouts On A Bed Of Black Quinoa
- 16 ounce bag small frozen Brussels sprouts (I used Trader Joe’s)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp Balsamic vinegar
- ¼ tsp salt and ground black pepper
- 1 cup black quinoa
- 2 cups lower sodium vegetable broth
- 3 Tbsp extra virgin olive oil
- 1 large onion, peeled and diced
- 2 tsp garlic, minced (4 cloves)
- ¼ tsp ground black pepper
- ½ cup Parmesan cheese, divided
Preheat the oven to 400°. Toss the sprouts in a bowl with the oil, vinegar and seasonings. Spread on a rimmed metal baking sheet, roast for 30 to 35 minutes.
Rinse the quinoa well, add it and the broth to a saucepan, bring to a boil. Cover tightly, turn to low and let cook for 20 minutes.
Heat a large non-stick skillet over medium, add the oil and onion, let sauté for about 10 minutes, until turning golden. Add the garlic and cook for another minute, Stir the pepper in and the cooked quinoa (if there is any remaining broth add it in as well), turn to medium-low and gently stir in half the cheese. Take off the heat, cover and let sit for 5 minutes. Divide between plates, top with the sprouts and sprinkle on the cheese.
Serves 3 to 4 (3 as main dish, 4 if other items are served).