Brussel sprouts and quinoa, two of my new favorite ingredients. In this dish, the nutty flavors in both the quinoa and brussel sprouts blend delectably and make the perfect side dish. Top with your favorite meat (chicken breast here) and enjoy!
Makes 2-4 Servings
Ingredients:
3/4 Cup Quinoa (Cooked According to the Instructions on the Bag: 1 part quinoa to 2 part water, bring to a boil and then reduce to a simmer, covered, for 15 minutes)
3/4 LB Brussel Sprouts (Slice the stems off and Quarter)
2 Chicken Breasts
Olive Oil
Salt
Pepper
1/2 TBS Ground Rosemary
Prepare the quinoa according to the product instructions. Place quartered brussel sprouts in a saute pan and add 1/2 cup of olive oil. Cover, turn to high heat until oil begins to sizzle and then reduce to medium heat. Cook for 10 minutes or until the sprouts are tender, stirring occasionally to keep from burning.
Prepare the chicken breasts with ground rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill in a pan, or better yet, on the BBQ!
Fold the quinoa into the brussel sprouts and salt and pepper to taste. Serve the chicken atop the brussel sprout and quinoa salad.
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| Unfortunately, I defrosted my chicken in the microwave. This is why the edges are partially cooked. :S |
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