Receta Brussels Sprouts Quinoa Salad
Brussels Sprouts Quinoa Salad
This is a sponsored post by Hunt’s® tomatoes. All opinions are my own. Thank you for supporting the brands I love that make this blog possible.Lately, my son has taken a liking for everything with tomatoes. I add diced tomatoes to his scrambled eggs, his chicken quesadillas and even his home made cheese pizza. All with a successful clean plate result.
This week, I decided to take his new tomato obsession and add tomatoes to Brussles sprouts. I knew it would be a long shot but I decided to try it anyway. I found a simple 30 minutes or less recipe on Hunts.com and I decided to adapt it by adding cooked quinoa, parmesan cheese and roasted almonds. I realized that the more texture a dish has, the more he enjoys it. So I gave it my all, crossed my fingers and took a chance.
The preparation process is easy. I simply cooked the quinoa as the Brussels sprouts and Hunt’s® tomatoes roasted in the oven. I love using Hunt’s® tomatoes in my dishes because Hunt’s® tomatoes uses steam from simple hot water to peel its tomatoes, not *lye like other companies. It also gives me peace of mind knowing that Hunt’s® tomatoes cans their diced, whole, stewed and crushed tomatoes within hours after harvest.
My plan was to serve this salad as an accompanyment to a main dish. I chose to bake some white fish because it’s mild in flavor and because it keeps my dinner making process under 30 minutes. If you don’t like fish, this salad can be served with chicken or beef. I’m even thinking of serving this as a side dish for Thanksgiving. It’s that tasty!
Needless to say, my son gave this salad a good look for a few seconds and pondered whether or not he would put those little green Brussles sprouts in his mouth. He soon realized that his favorite discovery, tomatoes, were part of the dish and devoured his dinner in record time. So happy to add another dish to our popular weekly dinner menu ideas.
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Brussels Sprouts Quinoa Salad
Ingredients
- 1 pound Brussels sprouts, rinsed and sliced down the middle
- 1 (14.5) can Hunt's Organic Diced Tomatoes, drained
- 1 garlic clove, finely chopped
- 2 tablespoons grapeseed oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1/2 cup white quinoa
- 1/3 cup roasted almonds, unsalted
- 1/4 cup parmesan cheese, shaved
Instructions
Preheat oven to 425° F.
Place Brussels sprouts, tomatoes and garlic in a large mixing bowl. Sprinkle with oil salt and pepper and mix with hands.
Place mixture on a large baking sheet and bake for 20 minutes until Brussles sprouts are brown and tender, stirring once after the first 10 minutes.
Meanwhile, Prepare quinoa according to package instructions. Set aside and cover.
Place Brussles sprouts in a large serving bowl, stir in quinoa, almonds and cheese . Serve immediately.
Notes
3.1
http://www.nibblesandfeasts.com/2015/11/brussels-sprouts-quinoa-salad/
Copyright Nibbles and Feasts
*Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
This is a sponsored post written by me on behalf of Hunt’s® tomatoes.