One thing I know is that they're actually quite tasty! For me, I think I assumed that I didn't particularly
The first time I really remember getting into Brussels sprouts was where I got into most foods and cooking in general -- while I was living in Paris. I wish I could say that I fell in love with Brussels sprouts because of some incredible French chef at a little bistro that I stopped into but, really, I first had them because I saw a big bin of them at my local produce store and they were by far the cheapest green vegetable available for sale on that cold winter day. I had gone to the store with a French friend who said "Choux de Bruxelles? Vraiment?? But I thought Americans hate them!"
"I'm a good cook and they're cheap," I replied. "How bad could they be?" He responded that I was finally a vraie parisienne.
I don't really remember how I made them that night, but they were probably simply cooked with butter and lardons and really what could be bad with those two additions? After that night, however, they became a regular addition to my table, to the relief of both my stomach and my wallet.
Because not everyone (including the vegetarian) is such a fan of Brussels sprouts, for this recipe I shredded them and mixed them with quinoa, onions and other goodies. Bon appetit!
Red Quinoa, Roasted Celery, Brussels Sprouts, Cippolini Onions and Dulse Salad with Pumpkin Seeds and Lemon Juice
inspired by Eat to Live Cookbook
- 2/3 cup quinoa
- 2 cups water
- 1 cup cippolini onions, peeled and halved
- 1 1/2 cups celery, diced
- 1 1/2 cups Brussels sprouts, shredded
- 4 cloves garlic, minced
- dash gourmet pepper
- 1 pinch dulse
- 1/2 cup goji berries
- 1/2 cup pumpkin seeds
- 3/4 cup lemon juice
- 2 teaspoons black pepper, freshly ground
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Italian parsley, chopped
Rinse quinoa to remove bitter coating. Drain. In a medium saucepan, combine quinoa and water. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. When cooked, remove from heat (it will have absorbed the water) and let sit until you've finished the vegetables.
Add celery and Brussels sprouts and saute 5 minutes. Add garlic, pepper, dulse, goji berries and pumpkin seeds and saute 1 more minute. Add onions back into the pan along with lemon juice. Saute, scraping up any browned bits that are sticking to the bottom of the pan. Add black pepper, reduce heat to medium-low and cover, cooking another 5 minutes or until vegetables are as tender as you like them.
Add thyme, parsley and quinoa and toss together until herbs are evenly distributed and quinoa is warmed. Excellent served either warm or at room temperature. Enjoy!