Ingredients
1 kg Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
salt and black pepper
1 cup red quinoa
Method
Heat oven to 200° C.
On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Turn the Brussels sprouts cut-side down.
Place baking tray in oven and roast until golden and tender, around, 20 to 25 minutes.
Meanwhile, rinse the quinoa in a strainer.
Place in a medium saucepan with two cups of water and bring to the boil.
Reduce to simmer and place a lid on the saucepan.
Simmer until all the water is absorbed (about 10-15 minutes).
Fluff the quinoa with a fork, and place on a large serving plate.
Spoon the Brussel sprouts and pecans onto the quinoa to serve.
Serves 4
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