2 Apr 2014
This recipe had me at roasted Brussels sprouts. Oh, how I love them. I am always looking for protein-and-nutrient-packed dinners, and this one was too lovely not to try. Reader, it was delicious. Even when placed in an ignoble cracked bowl.
The Brussels sprouts are sliced thin and roasted with shallots, and they are just so beautiful.
Here they are ready to eat. While they’re roasting, you cook the quinoa and lentils in the same pot. What?! I will never cook them separately again. This is such an awesome time saver, and it works perfectly. (Those of you who already knew this, don’t laugh at me too hard).
It makes a meal that is so utterly satisfying and filling. I haven’t used curry powder in ages, and I forgot how warm and comforting it is.
I made a few changes to the recipe here and there, and I’ll mark them in parentheses, but I want to share the recipe as I found it. Who knows, you might like it better that way!
Curried Quinoa Lentil Salad with Roasted Brussels Sprouts
Recipe from A Spicy Perspective
1 1/4 cup dried lentils
2/3 cup dried quinoa
3 cups water
3/4 tsp. curry powder
8 oz. Brussels sprouts
1 cup thinly sliced shallots (about 3-4)
2 Tb. olive oil
1/2 cup DeLallo Sun-Dried Peppers, chopped (I skipped these)
1/2 cup chopped scallions (Skipped these too, for pregnancy palate reasons)
1/2 lemon, juiced
Salt and pepper
-Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.
-Meanwhile, cut the Brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy. (You know what else would be really delicious? Caramelizing them!)
-Fluff the quinoa and lentils and move to a large bowl. Add the crispy Brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.