Sauteed Brussels Sprouts Leaves over Quinoa

1. 1

   Preheat oven to 350F.

2. 2

   Toast hazelnuts 5 to 6 minutes, or until light brown, shaking pan occasionally.

3. 3

   Set aside.

4. 4

   Bring 1 1/2 cups water to a boil.

5. 5

   Add quinoa and salt, if desired; cover; and cook 15 minutes, or until liquid is absorbed.

6. 6

   Remove from heat, and set aside.

7. 7

   Meanwhile, peel leaves off Brussels sprouts halves, and discard inner core.

8. 8

   Heat oil in skillet over medium-high heat.

9. 9

   Saute Brussels sprouts leaves 5 minutes.

10. 10

    Add 3 Tbs.

11. 11

    water, cover, and cook 1 minute more, or until leaves are tender.

12. 12

    Stir in garlic.

13. 13

    Toss with quinoa; hazelnuts; feta, if using; and lemon zest.

14. 14

    Season with salt and pepper, if desired.

No nutritional information available.

No additional tips available.