Mmm ... I really must like brussel sprouts - seems like I buy some every second time I hit the store! No complaints though - it is a quintessential seasonal vegetable and looks so damn inviting, especially on that little sprouts tree! I've probably mentioned this a zillion times already - I love chopping sprouts, the way I love cutting cabbage and cauliflower and broccoli. *so* much of fun!
I felt like a quick meal - something simple, loaded with natural flavor, that didn't take too long to make. Something warm and comforting sounded good, what with all that crazy snow out there! After a long day of romping around in the snow, Vodka decided to settle for some warm oats and yogurt, and I went for brussel sprouts and quinoa.
Got to love that grain from Peru :)
2 cups of quinoa
20+ brussel sprouts - quartered
1 red onion
1 T sambar powder (I freshly grind mine as needed, but any store-bought powder should probably do)
1 T cumin seeds
1 T sesame oil
Soak the quinoa in cold water for about 15 minutes and rinse it.
Rinse it again.
Hmm ... did I say "Rinse the quinoa."?
Guess I've said it before here ... and here ... :)
In the meantime, heat the oil in a work and roast the cumin seeds till browned.
Add the onions and saute till they get translucent.
Now add the brussel sprouts and saute them for 3-4 minutes.
Add the sambar powder+salt along with a couple of splashes of water and stir.
Continue to cook partially covered on low for about 6-7 minutes - You want the sprouts to retain a bit of a crunch.
Cook the quinoa in 4 cups of water with a dash of hot oil and salt - this takes about 20 minutes. Once cooked, toss the sprouts with the quinoa and add salt if needed.
Simple and flavorful. The very subtle bitter taste of the brussel sprouts was a perfect compliment to the chewy spiced quinoa. This pilaf is a definite winner!