Many of you know that starting in January, I went gluten-free. I never got tested for Celiac disease so I don’t know for certain that I have it. But I do know that I have a major gluten intolerance and I’m suspecting gluten has been wreaking havoc on a lot of health conditions I’ve been living with for years and years. So I’ve been trying to branch out and find recipes that are not only gluten-free but tasty! If you are looking for quinoa gluten free recipes, this is a great one. One of my FAVORITE foods that I’ve been making on a weekly basis is quinoa. Not only is it gluten-free but it is jam packed with nutrients. Another food that I’ve been making every week is Brussels Sprouts. I have to be honest… I didn’t know that I liked brussels sprouts. I vaguely remember having them as a child and I know that I wasn’t a fan. Over Christmas, however, my brother-in-law made an awesome brussels sprouts side dish and I became a huge fan. I can honestly say that I could eat brussels sprouts at least 3 or 4 times a week and I would never get sick of them. They are that good!
This dish is so easy to make, very versatile (you can add other veggies to this dish – I love to add red peppers) and is super healthy. If you are trying to eat clean, this is a great recipe for you. Also – this recipe calls for balsamic vinegar which I absolutely adore. Hubby, however, doesn’t love it as much as me. I’ve made this recipe without balsamic vinegar and it is so good that way as well. Feel free to adjust the recipe below to your liking. When you are in the kitchen, have fun with your recipes and adapt them to fit your likes and dislikes 🙂
- I haven’t been able to score as good of deals on quinoa as rice or pasta. But I was able to get it for 50% off at a local grocery store that was going out of business. I also have purchased it online on Amazon or Vitacost.com. Usually I compare the cost on these two sites and order whichever is cheaper. The good thing about Quinoa is that a little goes a long way.
- Watch your store’s pricing on brussels sprouts and stock up on them when they go on sale. I am fortunate because the coop I belong to gives us brussels sprouts every few weeks.
- Quinoa is a seed but yet cooks like most grains. And, one serving of quinoa typically has one serving of protein! So if you are vegan or vegetarian, this is an awesome source of protein for your diet.
- Brussels sprouts are low calorie (1/2 cup has approximately 30 calories), is packed with 20 essential vitamins and minerals (including vitamin C, folate, vitamin K and more) and contain Isothiocyanates which may prevent cancer and heart attacks! (resource: Livestrong.com)
Quinoa with Roasted Brussels Sprouts & Red Onion
1 cup Quinoa
2 cups Water
1 cup Red Onion, diced
1 lb Brussels Sprouts, washed, halved (remove any yellowed outside leaves)
2 – 3 Garlic Cloves, minced
3 T Extra Virgin Olive Oil
2 T Balsamic Vinegar
2 teaspoons Dried Dill
Ground Pepper, to taste
1) Preheat oven to 400
2) Add Quinoa, Water and Sea Salt to pot. Bring to a boil. Once boiling, reduce heat and cook quinoa until water is absorbed and quinoa fluffs up. Once done, set aside.
3) In a mixing bowl, mix red onion, Brussels sprouts, garlic, EVOO, dill and sea salt.
4) Pour brussels sprouts mixture into casserole dish. Roast for 20 – 25 minutes until sprouts are tender and a bit browned. Stir every 8 minutes or so.
5) Combine cooked brussels sprouts & quinoa. Drizzle with a little EVOO and balsamic vinegar. Add a bit of Sea Salt and black pepper (as desired).
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This recipe was adapted from Gluten-Free Goddess