I almost didn’t post this recipe. It’s very simple but so rich in flavor and texture that I think it’s worth sharing. These farmers’ market Brussels sprouts paired with quinoa are a great fall dish. I love the rich flavor and crispy texture of the sprouts, and the quinoa adds a lovely nutrient dense crunch.
Baked Balsamic Brussels Sprouts With Curry Quinoa
Baked Brussels Sprouts
2 cups Brussels Sprouts
1 tbs Balsamic Vinegar
2-3 Tbs nutritional yeast
1 Tbs coconut oil or olive oil
1 cup cooked Quinoa
1/4 cup vegetable broth
Curry Powder (to taste)
Preheat oven to 375 degrees. Halve the Brussels sprouts and toss with all ingredients. Add curry powder to cooked quinoa (or add while cooking) and serve together.
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