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Name: Brussels Sprouts with Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 1 Leek Chopped; 1 pound Brussels Sprouts washed, trimmed, halved (or quartered, if large); 1/4 cup Sliced almonds; 1 clove Garlic Minced; Sea salt, to taste; 2 teaspoons Fresh dill; Olive oil enough to lightly coat veggies; 5 dashes Balsamic vinegar (or to taste); 1 cup Prepared quinoa; Black pepper, to taste

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INGREDIENTS

1 Leek ; Chopped
1 pound Brussels Sprouts ; washed, trimmed, halved (or quartered, if large)
1/4 cup Sliced almonds
1 clove Garlic ; Minced
Sea salt, to taste
2 teaspoons Fresh dill
Olive oil ; enough to lightly coat veggies
5 dashes Balsamic vinegar (or to taste)
1 cup Prepared quinoa
Black pepper, to taste

Servings

INSTRUCTIONS

Toss leeks, Brussels sprouts, and almonds in the olive oil. Sprinkle with balsamic vinegar. Season with sea salt, minced garlic and dill, and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa. Drizzle with extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 4 Servings

Calories: 99
Calories from Fat: 31 (31%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 33.1mg		1 %
Potassium 530mg		14 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 9.6g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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