How much quinoa do I need to cook? That is the question because it will expand during cooking. Quinoa comes as little grains so it is easy to over-estimate (and I will raise up my hand to admit I do this every single time). Quinoa is an amazing superfood, packing the highest amount of protein per gram (including all essential amino acids), plus fibre, calcium, omega-3, magnesium, vitamin E etc. Similarly, brussels sprout pack a hefty amount of fibre, Vitamins K and C, folate, protein, iron and other micronutrients. I guess I am very lucky to have a natural love towards brussels sprout and I do not have to force myself to eat all that goodness.

This vegan, simple and nutritious meal is one of my favourites and I find it is amazing after a workout. It can also double as a terrific lunch for the next day after your leftovers will soak up all the flavours. It is very quick and easy to make and if you do not have all ingredients on hand, just substitute! The possibilities are endless!

That is waaaay to much quinoa

Ingredients:

100g of washed quinoa (I use a baking sieve to wash)
250g of brussels sprout
250g of potatoes (sweet work best, but can be substituted with squash or parsnip)
Olive oil
Salt and pepper

Dressing:

3 tbsp olive oil
1 1/2 tbsp syrup (maple works great)
1 tbsp apple cider vinegar
1 tbsp of chopped garlic
Handful of raisins
Salt and pepper to taste

Optional:

Handful of chopped nuts



Method:

1. Peel and dice potatoes into small chunks. Wash and half brussels sprout so the chucks are comparable to potatoes - if are very small they can be left as a whole. Pour olive oil to coat, season with salt and pepper to taste and put into the oven at 220°C for 20 minutes or until cooked, giving a quick toss after 10 minutes.
2. Meanwhile, wash quinoa and put into a pan with water to boil. I added a bit of stock for deeper flavour but this is optional.
3. While the main ingredients are cooking, prepare the dressing by tossing all the ingredients into a bowl and mixing it up.
4. When potatoes, brussels sprout and quinoa are cooked, chuck them into a big pan/bowl, pour the dressing over and mix well.
5. To serve, sprinkle some chopped nuts over your bowl to add extra protein and crunch!

What are your easy and tasty recipes?

Adapted from Oh My Veggies brussels sprout and sweet potato israeli couscous salad