Brussel sprouts, that veggie that either you love or hate. Weirdly enough though, I love it since a very young age, and the fact that they always make my belly hurt immediately after eating doesn't make me love them a tiny bit less.
Because I usually eat Brussel sprouts alone, I tend to prepare them in the same way over and over again. That might be the reason why I am so proud of bringing this recipe to you. I honestly don't know what got into me, but I just created my second favorite salad out of a short brainstorm.
The things you'll need are:
- Quinoa
- Brussel sprouts
- Pecan Nuts
- Alfalfa sprouts
- Mustard
- Lemon juice
- Honey
- Pomegranate
- Parmigiano-Reggiano cheese
- Sesame oil
- Red pepper powder
- Garlic powder
The first thing you'll need to prepare are the Brussel sprouts. For that, you're gonna want to pre-heat the oven to 180ºC/356F. Cut the Brussel sprouts in four parts and mix them with garlic powder, red pepper powder, a bit of salt and a string of sesame oil. Take them to the oven for about 20 minutes.
In the meantime, you can also cook the quinoa, just follow the instructions on the package.
In the meantime, you can also cook the quinoa, just follow the instructions on the package.
While things get cooking, you can prepare the sauce. For that, you simply need to mix half of a lemon juice with as much mustard and honey as you like. Reserve.
Once the quinoa and the Brussel sprouts are ready, just place them on a plate and mix the pomegranate seeds, the pecan nuts, alfalfa sprouts and the Parmigiano-Reggiano on top (optional if you're vegan of course).
Sprinkle some of the sauce previously made and just enjoy a healthy, beautiful and fulfilling salad.
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