Thursday, December 6, 2012

Recipe: Brussels Sprouts & Quinoa Hash

I got home tonight and was so happy that I'd planned on making this recipe earlier in the day. I trained with Amanda this morning, ran errands in the afternoon, and then took an Uplifting class at Uplift Studios at 7:00 PM with Liz and Nicole. By the time I got home at 8:45 PM, I was just not up for making anything that demanded real work. This recipe is delicious, nutritious, and takes 15 minutes tops, so it was perfect.

I call this a hash because it's several different ingredients mixed together in a pan to create delicious goodness that isn't very attractive. It's a highly technical definition.

ingredient snapshot
Here's how to make this the easiest recipe ever -- get packaged shaved Brussels sprouts from Trader Joe's and frozen pre-cooked quinoa from TJ's or Whole Foods. Buy sliced almonds in bulk. If you do that, then literally all you are doing here is microwaving quinoa and cooking the Brussels sprouts and almonds. You only need to have prep work if you don't have shredded Brussels sprouts (I didn't and chopped them up, but that only took me an extra 3 minutes).

healthy hash! not the best picture ever, but this stuff is TASTY I promise 
Brussels Sprouts & Quinoa Hash
Serves 1

2 cups shredded Brussels sprouts
1 cup cooked quinoa
1/4 cup sliced almonds
1 1/2 tbs olive oil
1 tbs apple cider vinegar (optional)
1/4 cup goji berries, dried cranberries (optional)
salt and pepper to taste

1. Cook your quinoa in the microwave according to the package's directions (or boil it on the stove according to directions if you don't have pre-cooked quinoa).

2. Heat the olive oil in a pan.

3. Pour in your shredded Brussels sprouts and sliced almonds. Stir periodically (I like to let some of them get brown for extra taste) for 5-8 minutes until sprouts are cooked through (taste to check).

4. Add cooked quinoa and berries, if using, to pan.

5. Add apple cider vinegar and season with salt and pepper. 

6. Put on plate and enjoy!

Do you have a healthy and quick recipe that's a go-to on late nights?

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