Brussels Sprouts Parsnip And Kale Quinoa Risotto With Organic Sharp Cheddar Recipes

BRUSSELS SPROUTS, PARSNIP, AND KALE QUINOA RISOTTO WITH ORGANIC SHARP CHEDDAR

Steps:

• In a large pan, cook the Brussels sprouts for about 5 minutes while stirring. Add the kale and cook for another 3 minutes. Set aside in a bowl.In the same pan, add a drizzle of oil and brown the parsnips and onion on high. Add the garlic and quinoa and stir.Add the salted herbs to the boiling water.Add a cup of the water to the pan. Reduce the heat to medium. When the quinoa has absorbed nearly all the water, add another cup of water and repeat this step until you have used all the liquid and until the quinoa is cooked but still al dente. This should take about 13 to 18 minutes. Turn the heat off.Add the sauteed sprouts and mix. Taste and season to your liking.Serve and top with the slices of cheddar.source: Cuisine Estudiantine

BRUSSELS SPROUTS & QUINOA SALAD

Steps:

• In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix salad dressing, brown sugar, and thyme together in a small bowl.
• Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
• Bake in preheated oven until vegetables are tender, about 40 minutes.

KALE AND BRUSSELS SLAW WITH QUINOA

Steps:

• In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
• Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
• Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.