I grew up loathing the very thought of these mini green cabbages, but in my adult life I've come to love the brussel sprout as one of my favorite vegetables. After discovering the sweetness of a roasted brussel sprout (trust me they taste way better than they smell) I have made brussel sprouts a staple in my fridge.
Tonight I was inspired to create a roasted brussel sprout salad and since I didn't have any lettuces on hand, I dediced to use Quinoa and topped it off with some grilled chicken to complete the meal.
1lb brussel sprouts
1 cup of dry Quinoa
1 cup of organic chicken stock
1 cup of water
1-2 chicken breast sliced in strips
1/8 tsp garlic powder
1/16 tsp onion powder
Salt and pepper to taste
3 Tbsp Olive Oil
1 Lemon Juiced
1 tbsp White Balsamic Vinegar
1/4 cup of chopped almonds or walnuts
Preheat oven to 400 F.
Wash Brussel sprouts, cut off stems, slice them each in half and disgard lose leaves
In a bowl toss sliced brussel sprouts with 1 Tbsp of olive oil and a generous amount of sea salt. Place brussel sprouts on a foil lined baking sheet and place it in the oven for 20 minutes or until they begin to turn golden brown.
Cut chicken in to strips and season well with onion powder, garlic powder, salt and pepper. Place into an oven-safe container and cover with foil. Bake at 400 for 20 mins.
Meanwhile in a saucepan combine 1 cup of chicken stock with 1 cup of of water and 1 cup of dried Quinoa. Bring mixture to a boil. Once it is boiling reduce heat to a simmer and cook apx 12 minutes, until all the water has been absorbed.
For Dressing combine lemon juice, 2 tbsp of olive oil, white balsamic vinegar, salt and pepper.
Combine roasted brussel sprous with cooked quinoa roasted chicken. Mix togehter with dressing and top with almonds or walnuts.