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In North America, the pomegranate season runs from late summer until early winter, making now the perfect time to start incorporating jewel-like pomegranates into meals and snacks. This dish has just four main ingredients (not including oil, salt and pepper), gets a nutty crunch from the walnuts and a burst of tart juice from the pomegranate that complements the crispy Brussels sprouts perfectly.
Quinoa with Shaved Brussels Sprouts and Pomegranate
2 cups of quinoa, rinsed and cooked according to package directions
1 (10-ounce) bag shaved Brussels sprouts
1 cup walnut pieces
Arils (the fleshy seeds) from one whole pomegranate, or you can use prepackaged arils*
Preheat the oven to 400F. Cook the quinoa according to package directions. Fluff and let cool.
Spread shaved Brussels sprouts on a large baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Roast for about 20 to 25 minutes, or until the sprouts begin to brown and crisp, flipping halfway.
Toast walnuts in a dry skillet over medium heat, stirring constantly, for 1 to 2 minutes or until golden brown and smell toasted.
In a large bowl, combine quinoa, Brussels sprouts and walnuts. Mix in pomegranate arils, being careful not to burst them. Season with additional salt and pepper to taste. Serve warm.
*Opening a pomegranate and removing the juicy arils can be messy! My favorite mess-free method is to do this underwater. For detailed instructions, click here.
‘Tis the season for all things peppermint! This festive vegan ice cream is rich and creamy (thanks to coconut milk) yet refreshingly cool from the pop of peppermint. Vegan Peppermint-Cookie Ice Cream 2 (14-oz) cans light coconut milk ½ cup sugar 1 tsp vanilla extract 1 tsp peppermint extract 12 candy-cane sandwich cookies* (such asRead more