Quinoa, Brussels Sprouts, Leek, and Almonds

It's funny looking back over my early childhood, especially thinking about dinnertime, and how I used to hate green vegetables. Not like that it a far-fetched idea - a kid not liking broccoli? What? - I was just a raw carrot kind of girl (to be honest though, I still am). I always remember having a strong aversion to Brussels sprouts in particular - they were always steamed for a minute too long, and turned to mush in my mouth when I tried to choke them down. Then I found ways to cook them so they actually tasted like Brussels sprouts and not...dirt. I've roasted them and I've sauteed them, and now I love them. 

This recipe is quick and simple, and may even convert Brussels sprout-haters to Brussels sprout-lovers. One of the keys to success (and to maintaining flavour and nutrients) when cooking vegetables is to not over-cook them. Vegetables are at their best when they are only lightly cooked; you don't want them to fall apart, but to be slightly crunchy. That way you keep their nutrients intact, and you don't lose any flavour.  

Quinoa, Brussels Sprouts, Leek, and Almonds

Serves 2

Ingredients

1 cup cooked quinoa

About 1/2 a leek, cut down the middle and thinly sliced

15 baby Brussels sprouts, washed

1 - 2 tsp coconut oil

1 tsp minced garlic

1/2 cup canned mixed beans, rinsed

1 tbsp extra virgin olive oil

1 - 2 tbsp balsamic

Slivered almonds, to serve

Start by heating the coconut oil in a pan over a low-medium heat; add the sliced leeks and saute for a minute or two until soft, but not coloured. Wash the Brussels sprouts, chop off the ends, and slice into quarters. Add the sprouts, garlic, and beans to the leeks, and continue to cook for about 2 - 3 minutes. Divide the quinoa into two serving bowls and top with the Brussels/leek/garlic/bean mix. Drizzle over the extra virgin olive oil and balsamic, sprinkle over the almonds, and serve.