shilo’s brussel sprout quinoa

(it’s easier than you think…)

1 cup dry quinoa

2 cups vegetable stock (we dig frontier’s veggie stock- in the bulk spice section)

2 cups brussel sprouts

1 medium sized shallot

juice of 1 orange

juice of 1 lemon

juice of 1 lime

1 tbsp olive oil

1 tsp salt

1 tsp pepper


  1. Preheat oven to 425
  2. Chop stem of brussel sprout off and then quarter them. Dice shallots. Throw brussel sprouts and shallots into big mixing bowl with olive oil, all the citrus juice, salt, and pepper.
  3. Put on baking sheet and roast for 15 mins or until leaves are brown. They get nice and crispy and caramelized when brown.. Super delicious..
  4. While the brussels are cooking, prepare the quinoa. Put 1 cup of dried quinoa in with the 2 cups of veggie stock. Bring to a boil and then reduce heat to simmer, cover, and sit for 15 mins.
  5. Mix quinoa with brussel sprouts and get after it!

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