Duke’s Beach House in Maui serves a side dish of Brussels sprouts and red quinoa which I found by accident. This inexpensive $6.00 dish is hidden in small print with the 5 Cheese Mac and Cheese, Creamed Maui Corn and Bok Choy almost as an after thought. But I swear it is my favorite dish on the menu. I always look for an interesting vegetable dish to add to my meal or to eat as my main meal. I always share a few bites with my man so I can mooch some protein off of his plate. $6.00 is considered almost free in Hawaii so it’s a bargain and it’s packed with vegetarian goodness. Here is my re-creation of Duke’s dish with more Brussels sprouts and fresh herbs, having no idea what they use in their dish besides quinoa and Brussels sprouts.
This is a main dish salad that’s nutrient rich with a complete protein from quinoa and a healthy dose of fiber and good fat. Change up the vegetable and herbs, add a different seed or grain, experiment with healthy nut oils – olive, walnut, pistachio, hazelnut or avocado oils. I’m taking my dish to Fiesta Friday, come join the party and find all types of wonderful recipes from around the world. Here
Recipe Or stop by TinnedTomatoes.com for great vegetarian and vegan recipes here.
I need a recipe plug in. Any suggestions?
Brussels sprouts cleaned and quartered about 4 cups. Duke’s dish pulled the sprouts apart into individual leaves. (I’ve no patience for that but go for it if you have the time. I’ve also seen thinly sliced sprouts.)
Red onion 1/2 cup thinly sliced
Quinoa cooked 1 cup
2 cups water or vegetarian broth
Fresh cilantro 1/2 bunch, handful chopped
Fresh basil 1/2 bunch, handful chopped
Olive oil, or nut oil 1/4 cup, divided. I used roasted walnut oil from Trader Joe’s.
For more protein toss in toasted walnuts, feta cheese, chicken or fish.
Preheat oven to 375 F.
Place Brussels sprouts on a baking sheet with a drizzle of olive oil and bake 15-25 minutes until crisp tender and slightly charred. Allow to cool.
Rinse quinoa thoroughly in a strainer. Add to water or broth, bring to a boil and then simmer for 20 minutes. Let cool.
Combine sprouts, quinoa, chopped herbs, and onions. Squeeze juice of 1 lemon and remaining olive oil over salad and toss to combine. Taste, adjust tartness and add salt and pepper to taste.