Do you go through food phases? My current obsession is Brussels sprouts. Roasted Brussels sprouts, Brussels sprouts in a soup, simply fried with some breadcrumbs or thrown into a salad.
This simple, nutritious, gluten-free salad tastes good both when served hot or cold. It is full of flavour and crispy deliciousness and it is perfect on its own or as a side dish.
(serves 2-3)
Ingredients:
500g sweet potatoes, peeled and cut into small bite-sized chunks
500g brussels sprouts, cut in halves
80g quinoa
80g roasted peanuts
2tbs lemon juice
1tsp thyme
1tsp paprika
1/2tsp smoked paprika
4tbs olive oil
2tbs maple syrup
2tbs balsamic vinegar
Salt
Method:
- Preheat the oven to 200 degrees (gas mark 6). In a large bowl, combine the olive oil, maple syrup, balsamic vinegar thyme, smoked paprika and a pinch of salt. Add the sweet potatoes and brussels sprouts and toss to coat. Spread the vegetables on a large-rimmed baking sheet or casserole dish and roast them for 30-40 minutes or until they are tender and starting to brown.
- Rinse the quinoa under cold running water to remove its bitter flavour. Tip into a pan, add a glass of water and a dash of salt. Bring it to boil and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 5-10 minutes. Fluff it up with a fork.
- Once the vegetables are baked, put them in a large bowl, add the quinoa, peanuts and lemon juice and toss everything together.
