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Categories:
quinoa water Brussels olive oil lemon juice Dijon mustard maple syrup salt pepper wedges endive almonds
Viewed: 14 - Published at: 8 months agoIngredients
- 1 cup Dried Quinoa
- 2 cups Water
- 1 pound Brussels Sprouts
- 1/2 cups Olive Oil
- 1/2 cups Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup
- Salt To Taste
- Pepper To Taste
- 3 whole Apricots, Pitted And Sliced Into Small Wedges
- 1 head Belgian Endive, Cut Into 1/2 Inch Pieces
- 1/3 cups Toasted Sliced Almonds
Method
- 1. Rinse and drain the quinioa. In a medium pot, add the quinoa and water. Place on the stove over medium heat. Bring to a boil, reduce to a simmer and simmer for about 25 minutes, or until all the water has been absorbed and quinoa is cooked through. Set aside.
- 2. Remove the outer leaves from the Brussels sprouts. You can save the insides for another use. Bring a large pot of well salted water to a boil, throw in the Brussels sprouts leaves and cook for about 1 minute. Remove Brussels sprouts leaves and immediately throw them into a bowl of ice water. Let them sit for a few minutes to stop the cooking process.
- 3. In a small bowl, add the olive oil, lemon juice, Dijon mustard, maple syrup, and a pinch of salt and pepper. Whisk until combined.
- 4. In a large bowl add the quinoa, drained Brussels sprouts leaves, sliced apricots, sliced endive, toasted almonds and dressing. Mix until combined.
- Inspired by Giada de Laurentiis' Brussels Sprout Leaf Salad.
