Brussels Sprouts and Quinoa Salad

Hello, Everyone, I hope you are having a great day.

I think I ate quinoa 3 days in a row one week because I was loving it so much. It takes little time to cook and the quinoa is such a light grain that which makes it perfect for late evening meals. Usually after eating rice you can feel quite full or bloated even after a small portion but with quinoa you don’t feel full afterwards at all. This is a very basic recipe and sometimes the simplest things really are the best. There’s different components in this meal which adds to the taste, texture and aroma making it such a delight to eat.

Recipe: Quinoa and brussels sprouts salad (serves 1)

Ingredients

30g quinoa

1 tbsp red lentils, soaked over night

150ml vegetable stock

1 tbsp pumpkin seeds, toasted

1 tsp desiccated coconut

1 inch spring onion, finely sliced

3 Brussels sprouts, shredded

Pinch of chilli powder

Method

  • Wash the quinoa and lentils in a small pan the pour in the vegetable stock. Place on a medium heat and leave to simmer gently for 20-25 minutes until both are fully cooked.
  • In the meantime, prepare the other ingredients and set aside in a bowl. Toast the pumpkin seeds in a dry pan, slice the Brussels sprouts and cook in a dry pan for 3 minutes until slightly cooked and slice the spring onion. Also, add the desiccated coconut to the bowl.
  • Once the quinoa is done, mix everything into the pot and serve.

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