Quinoa is known to the Incas as the Mother of All Grains. This ancient whole grain is gluten free, contains loads of vitamins and minerals, helps with digestive health and is a complete protein as it contains all 9 essential amino acids. Quinoa is a keeper!
One of my favorite ways to prepare quinoa is this simple herbed salad. It’s a great main or side dish, and is amazing leftover so you can make extra and bring it to work for lunch. The hazelnuts and hemp seeds provide good health fat to keep you feeling full, in a good way. I promise you’ll be the envy of all your co-workers!. Herbed Quinoa Salad with Roasted Brussels Sprouts and Hazelnuts
Makes 3 cups
🍴1/2 cup quinoa, rinsed and cooked in 1 cup water or veggie stock
🍴1 lb brussels sprouts, quartered and roasted in olive oil and salt.
🍴1/2 cup hazelnuts roasted and chopped
🍴1/4 cup mint, dill, parsley minced
🍴2 green onions, sliced thinly on the bias
🍴1 tbsp hemp seeds (I used @manitobaharvest)
🍴lemon zest of one medium lemon
🍴1 tbsp lemon juice
🍴Heat oven to 350F
🍴Quarter brussel sprouts, add them to a bowl and coat them with olive oil and a pinch of salt
🍴Add to oven and roast for 15 minutes or until fork tender
🍴Add quinoa and water or veggie stock to medium pot. Bring to a boil, reduce to a simmer and cover. Cook until all the liquid has evaporated. About 10 minutes. When quinoa is finished, turn off heat and let sit for 5 minutes. Fluff with fork, add a drizzle of olive oil, lemon juice, zest and a pinch of salt.
🍴Roast hazelnuts for about 7 minutes. Remove from oven, let cool and rough chop.
🍴Add herbs and brussels to the quinoa, mix to combine. When slightly cool, add hazelnuts and hemp seeds.
🍴Stir to combine.