As I mentioned in a clean eating post last week, I am really trying to get back on track with my eating. Especially when it comes to lunches and dinners ... as Adam and I like to indulge in little treats at night after the babies go to bed.
This quick lunch was something I threw together last week in an effort to get more protein into my day and to use up the brussels sprouts in my fridge.
I never grew up eating this notorious vegetable and was pleasantly surprised when I first tried them as baked chips last year. Did you know that between the quinoa and brussels sprouts, this dish has almost 10 grams of fiber and 12 grams of protein?! All that in one meal is a win in my book.
Besides brussels sprout chips, do you have any other tasty ways to prepare this vegetable?!Herbed Quinoa with Pan Roasted Brussels Sprouts
// serves 1 //
1 c water
1/2 c quinoa
1 t oregano
1 t chicken bouillon
1 c brussels sprouts; washed, outer leaves removed & cut in half
shredded cheese // optional
Cook quinoa according to package directions -- adding oregano, bouillon and a dash of sea salt to the water. While that cooks, heat olive oil in a pan. Add brussels sprouts, sprinkle with salt and keep covered over medium heat. Stir occasionally, until roasted and browned on one side and al dente. Mix together and top with shredded cheese as desired.