I love Brussels sprouts. They are hardy winter vegetables that have a slightly warming quality. They move energy downward into the body aiding the stomach, spleen, and intestines in digestion. When roasted/pan fried and teamed up with quinoa, it makes a complete meal. I like to toss in some nuts and dried berries, squeeze some lemon, and mix it all together. This is my favorite version of the Brussels sprouts-quinoa meal. However, in winters, adding a Tahini-lemon dressing instead of a simple lemon dressing increases the warmth of this salad. Sesame seeds (in the Tahini) are one of the best foods to have in winters. They boost bone health and keep you warm in the winters. Here's my recipe:
For the Quinoa
½ cup quinoa
1 pound of brussels sprouts
1 tbsp. olive oil
¼ tsp. salt
¼ tsp. black pepper powder
1-2 tbsp. dried cranberries
1-2 tbsp. slivered almonds
For the (Optional) Tahini Dressing
1 tbsp. tahini
1 red chilli (optional)
1 clove garlic (big)
½ tsp. salt (adjust as per taste)
¼ cup water
Cook the quinoa as per packet instructions and keep aside.
Toss the Brussels sprouts, olive oil, and salt, and put it in the oven at 425 F for 20 – 25 minutes.
Meanwhile, combine or grind all ingredients for the sesame dressing in a Magic bullet or a mixer-grinder.
Combine the quinoa and sprouts with black pepper powder, cranberries, and almonds.
Add the dressing and enjoy your meal.