Quinoa with Pecans and Brussels Sprouts

quinoa-with-brussels-sprouts-pecans-2
In my last post, I mentioned that I’d been really exhausted lately.

Part of it is obviously having a baby that doesn’t stop and being 42.  (Why didn’t I do this in my 20’s????)

But the other part is that I haven’t been taking care of myself lately in the way I should.

There are too many nights where I will have a glass of wine after putting Skye down and then fall asleep without eating.  (At an embarrassingly early hour.  Like 7:00 pm. )   While this might seem like it would be good for weight loss, that actually hasn’t been the case.  There has also been way too many lunches where I grab a quick sandwich because it is easier than making a salad.  My intake of green stiff has been way off.

Add to this poor sleep quality and going 100 miles an hour and you have a recipe for low energy, brain fog and  quite simply not being my best.

It’s time to get my diet back on track – just in time for Spring!

We are traveling for the next week, but once I get settled I”m making a commitment to start juicing daily.  (And I think it may be time to get a high speed blender so I can enjoy some green smoothies.)  I’m also going to make sure to not skip meals and have healthy lunches like the recipe I’m sharing today.

 

This recipe is from Amy from Borrowed Salt. Doesn’t it look amazing?

Quinoa with Brussels Sprouts and Pecans

Rating: 51

Yield: 6 servings

Serving Size: 242g

Calories per serving: 316

Fat per serving: 20.2g

Quinoa with Brussels Sprouts and Pecans

Ingredients

  • 1 cup / 225 g quinoa, any color
  • 1 2/3 cup / 375 mL vegetable stock or water
  • 1 lb / 450 g Brussels sprouts, sliced thin
  • 2 Tbs cooking oil, divided
  • 1 small onion, diced
  • 2 small carrots, diced
  • 2-3 cloves garlic, minced
  • 4 oz / 114 g shiitake or other mushrooms, sliced
  • 0.5 cup / 114 chopped pecans
  • Large pinch of crushed red pepper flakes
  • 2 tsp soy sauce
  • Dash of sherry vinegar or lemon juice
  • Salt and freshly ground pepper

Instructions

  1. Heat stock or water with quinoa in saucepan til boiling. Cover and reduce heat to low. Cook 20 minutes. If quinoa still has a lot of water left, drain in a fine mesh strainer.
  2. Heat 1 tbs oil in skillet over medium-high heat. Add Brussels sprouts, season with salt and pepper and cook til browned but still bright green with crunchy centers, about 5 minutes. Remove from skillet.
  3. Heat remaining oil over medium heat. Saute onion and carrot for about 5 minutes, til onion is translucent. Add a pinch of salt, garlic, mushrooms, pecans and chili flakes and saute another 3 minutes, until mushrooms are cooked through.
  4. Add cooked quinoa and Brussels sprouts to mixture in skillet. Stir through soy sauce and sherry vinegar or lemon juice.
  5. Serve warm or at room temperature.

Notes

Servings 6, Calories 316, Fat 20.2g, Carbohydrates 29g, Protein 8.7g, Cholesterol 0mg, Sodium 132mg, Potassium 608mg, Fiber 6.8g, Sugars 3.6g, WW Pts 9

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  • Monica Ahmann Snider

    Oh my goodness Wendy!!!!! You just hit the nail on the head…to the point of bringing tears to my eyes! I have a 7 and 9 year old as well as a 4 month old!!! I feel your pain…I am guilty of the wine but
    Also staying up till too late in time to wake up to feed my little girl! Being April 1 it is a great day to make this change and commitment with you! Time to get a regular exercise program going and eating better! Enough of the excuses!!!! I love your blog, it is one of the few hat I continue to get in my inbox!!!! Thank you!!!!

    • Wendy Polisi

      Oh my gosh, we are in the same boat! The boys are 8 & 9 and Skye is almost a year. I thought that when she was older it would get easier but it just isn’t. Last night she woke up at 3 and was up for two hours. I love her so much and so enjoy her but it is about to kill me. :)

      I’ve finally come to the conclusion that no one is going to make ME a priority – it is something I have to do myself. The truth is that I like healthy food better than most of the easy food I’ve been eating, I just haven’t taken the time to cook for myself because everyone else’s needs have come first. No more. Once I get settled I am going back into healthy recipe development mode and taking care of me. It’s the only way I can be good for everyone else! So glad you are joining me! XO

  • Bob Beacham

    To save time – trim the bottom of the sprouts then put them through a food processor with a shredding blade attached.

    • Wendy Polisi

      I’ll have to give that a try Bob!

  • Wendy Polisi

    Oh my gosh Monica, we are!!!! That is just plain crazy – so the same life!

    Few people understand how crazy it is to have a baby when most of your friends are dealing with high school or at a minimum middle school.

  • Mr. Krispy

    I just made this recipe and it is an INSTANT hit. Absolutely excellent. It’s now in my “permanent recipe” rotation.

    • Wendy Polisi

      YAY! So glad that you enjoyed it!