Healthy Recipes

Brussels Sprouts Quinoa Stuffing

Add this tasty dish to your holiday menu.

Brussels Sprouts
Moya McAllister
Calories 150
Protein 7g
Fat 6g
Carbs 21g
Fiber 5g
Moya McAllister

Try this recipe and several other simple, time-saving holiday suppers.

Brussels Sprouts Quinoa Stuffing Servings: 6
You'll need
  • 1/2 cup dry quinoa, rinsed
  • 2 Tbsp olive oil
  • 1 lb brussels sprouts, trimmed, cut in half
  • 1 onion, chopped
  • 3 celery stalks, thinly sliced
  • 1 10-oz package mushrooms, such as cremini or white button, sliced
  • 2 Tbsp chopped rosemary
  • 2 Tbsp chopped thyme
  • 2 Tbsp chopped sage
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly ground black pepper
1. Preheat oven to 400°.
2. Place quinoa in small saucepan, and add 1 cup water. Cook 15 to 20 minutes, covered, over medium heat until tender. Set aside.
3. Heat a large skillet over medium heat, and add olive oil. Add Brussels sprouts, onion, celery, mushrooms, rosemary, thyme, sage, salt, and pepper. Cook 5 to 6 minutes, stirring well until vegetables start to soften. Stir in quinoa.
4. Transfer vegetable mixture to a 7x11" baking dish, and bake 20 to 25 minutes until sprouts are fork-tender. Serve immediately.