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1
Preheat oven to 400 F.
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2
Make the quinoa: In a saucepan, add 1 cup of quinoa to 2 cups of chicken broth (or water/veggie broth) and bring to a rolling boil.
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3
Lower heat to a simmer, cover the pan and cook until there is no more liquid, 15-18 minutes.
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4
In the last few minutes add 1 teaspoon of lime zest and mix well.
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5
Then cover the pan until finished cooking.
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6
Remove from heat, and keep covered until you are ready to eat.
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7
For the Brussels sprouts:
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8
Mix the garlic, shallot, olive oil, lime salt, pepper, Sriracha and Brussels sprouts together.
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9
Spread them out on a foil-lined baking sheet, squeeze the lime juice over top, and bake in the preheated oven for about 35 minutes, mixing halfway through (add a drizzle more olive oil if they look dry).
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10
Remove from the oven and turn the oven to broil.
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11
Add the diced avocado and Monterey jack cheese over the top and return to the oven to cook for another 2 minutes, until the cheese is melted.
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12
*You can also, just broil the Brussels sprouts with the cheese and add the avocado afterwards, whatever you prefer (warmer avo or cooler avo!)
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13
Pile a few spoonfuls of Lime-Scented Quinoa onto your plate along with a heaping helping of Spicy Sriracha Brussels Sprouts and enjoy!
