Monday, October 7, 2019

LUNCHBOX IDEAS :: Fall Sprouts

This dish does not contain egg, dairy or gluten.

Happy Monday!  I hope you had a fun, restful weekend.  Ours was packed with activity and to-dos, per usual.  It's amazing how busy the weekends can get when they are supposed to be the time to recharge for the week.  More on that to come.

Our Misfits Market box from last week had brussel sprouts.  These are not high on my favorite list but I wanted to make something fall-like and flavorful with them.  I think I succeeded. 

Here's what you need to make this dish at home:


4 servings
2 apples
1 lb brussel sprouts (approximate)
1 cup quinoa (cooked)
olive oil and salt
2 cloves of garlic
1/2 cup vegetable broth

Cook 1 cup of quinoa in 2 cups of water.  Set aside.  I only used 1 cup of cooked quinoa in this dish.  Cut the tails off the brussel sprouts and remove a couple of outer leaves.  Slice in half.  Wash the brussel sprouts.  Wash the apples and dice.  I did not remove the skins.  Slice two cloves of garlic and saute them until they are brown and fragrant.  Add the brussel sprouts and cook for about 5 minutes.  Add the apples and mix well.  Cook for a couple of minutes and add the vegetable broth.  Cover and let simmer until the broth has evaporated and the brussel sprouts have cooked.  Add the cooked quinoa and mix well.  Season to taste.  

I love how they look like miniature cabbages.  Did you know they gained their name because of their popularity in Belgium?  They have high levels of vitamins A and C, fiber and also contain disease-fighting phytochemicals like indoles.  

I love the mix of flavors here and the nutrition repertoire!  We check off all the boxes! Plus it's easy to prepare too.  Can we ask for more?

Enjoy this super easy and flavorful Fall sprouts!  Take a photo and share on Instagram using #peoniesandalatte to show us your creations.

Thank you for reading this post!

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