Autumn Quinoa & Brussels Sprouts Recipe

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Here’s an idea for a side dish or vegetarian entrée perfect for the fall season…or even a new twist on a Thanksgiving side…

Autumn Quinoa & Brussels Sprouts

Tender, sautéed, shredded brussels sprouts with quinoa, dried cranberries, and toasted pecans.

I had a salad once with a little bit of quinoa mixed in. It was fun take on a classic starter, and I was curious to see if I could apply the same concept to shredded brussels sprouts, which I love. I was going to do a basic garlic version, but when I realized I had the pecans and cranberries on hand, I decided to make it fall-inspired instead. Maybe I’ll do the garlic version next?

Autumn Quinoa & Brussels Sprouts

It’s a veggie! It’s a starch! It’s…Autumn Quinoa & Brussels Sprouts…with cranberries and toasted pecans. This is a great side dish or vegetarian entrée for fall or even a Thanksgiving dinner or potluck. Use broth/stock of choice for a more flavorful result. Add extra nuts for extra texture and toasty goodness.

Prep time: 10 minutes
Cook time: 30-35 minutes
Total time: 40-45 minutes
Yields: approximately 4 cups

*Vegetarian, Vegan options*

Ingredients:

• 1 cup quinoa, rinsed
• 3 cups broth/stock of choice or water
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon dried thyme
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped small
• 16 ounces (1 pound) brussels sprouts, cleaned, outer leaves removed, shredded (see photo above for example of brussels sprouts sliced thin – use fingers to shred)
• 1/2 cup raw pecans, chopped (I guess you could use already-toasted nuts if you’re feeling lazy and want to skip step #2 below)
• 1/2 cranberries
• pepper, as needed for seasoning

Directions:

1. Combine quinoa and broth/stock in a medium/large pot over medium heat and bring to a boil. Reduce heat to simmer, cover, and cook about 25-30 minutes or until tender.
2. Meanwhile, heat a small pan over medium low heat. Add pecans and cook until toasted, stirring frequently, about 5 minutes or until fragrant and golden. When done, move to a separate bowl (otherwise, they’ll continue cooking from residual heat).
3. Heat a large pan over medium heat. Add extra virgin olive oil and shallot and cook till shallot is fragrant, about 60 seconds. Add brussels sprouts (and a sprinkling of salt and pepper) and cook till tender, about 3-4 minutes, stirring occasionally. Add quinoa, cranberries, and pecans and stir till evenly mixed. Taste test and season with salt and pepper, as needed.
4. Serve & enjoy!

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Pinspiration:

Pin by Jenna with a nice variation

Let me know how you like the recipe if you try it out!

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Reader question: What festive side dishes are you planning to make this fall and/or Thanksgiving?