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| Brussel sprouts, portabella, sunflower seeds, quinoa | |||||
| Ingredients: | |||||
| 1 lb | brussel sprouts | ||||
| 2 Tbsp | butter | ||||
| 1/2 cup | minced onion | ||||
| 1 clove | garlic, minced | ||||
| 1 large | portabella, roughly chopped | ||||
| 1/2 cup | unsalted sunflower seeds | ||||
| 1 tsp | lemon juice | ||||
| 1 tsp | oregano | ||||
| 1 cup | quinoa | ||||
| Directions: | |||||
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Preheat oven to 400 degrees.
trim and halve brussel sprouts. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast 15-20 minutes. Combine one cup of quinoa with two cups of water. Bring to a boil. Simmer, covered, for 10-15 minutes. Melt butter,saute onion 5-7 minutes. add garlic, cook for 1 more minute. Add mushrooms, sunflower seeds, lemon juice, oregano, salt and pepper to taste. Cook, stirring, until mushrooms have reduced, 8-10 minutes. add sprouts, serve over quinoa. |
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