Brussels Sprouts with Crispy Quinoa
Calabrian Chili Brussels Sprouts are roasted until charred, then tossed with a spicy shallot and scallion vinaigrette, crispy toasted quinoa and almonds, fresh parsley, and salty ricotta salata.
Servings: 6 Servings
Ingredients
- 2 pounds Brussels sprouts cleaned and cut in ½
- ⅓ cup extra virgin olive oil
- ¾ cup sliced almonds
- ¼ cup quinoa NOT COOKED
- 1 teaspoon kosher salt
- 1 large shallot minced
- 5 jarred Calabrian chili peppers chopped
- 4 chopped scallions
- ½ cup parsley leaves
- 2 teaspoons sherry vinegar
- 3 ounces ricotta salata crumbled or grated
Instructions
- Preheat oven to 425F
- Roast the Brussels sprouts. Toss the Brussels sprouts in 1 tbsp of olive oil. Season with ½ tsp salt & pepper, then place them on a parchment-lined baking sheet & roast for 20 minutes or until charred on the edges.
- Toast the almonds & quinoa. Add 1 tbsp olive oil to a pan and heat over medium heat. Add the quinoa, almonds & salt. Toast til golden brown. Remove from heat and set aside.
- In a small bowl, combine the shallots, scallions, Calabrian chili peppers, remaining olive oil, and 2 tsp sherry vinegar.
- Add the roasted Brussels sprouts, Calabrian chili mixture, toasted almond mixture, ricotta salata, and parsley to your serving bowl. Toss just before serving.
Nutrition
Calories: 311kcal | Carbohydrates: 26g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 446mg | Potassium: 913mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2062IU | Vitamin C: 191mg | Calcium: 147mg | Iron: 4mg
