… in love with colourful salads lately…
1/2 cup dry quinoa
20 large brussel sprouts
2 tbsp black sesame seeds
1 tbsp pumpkin seeds
1 tbsp pine nuts
2 tbsp soy
1 tbsp agave nectar
2 garlic cloves (crushed)
10 fresh basil leaves (finely chopped)
1 tbsp black truffle-infused oil (optional)
Combine 1/2 cup of dry quinoa with 1 cup of water in a medium saucepan. Bring to the boil. Once boiling, reduce the temperature to low and cover. Simmer until the quinoa is tender (approx. 15 minutes). Make sure you drain the quinoa once it is cooked and fluff with a fork. Set aside.
To prepare the brussel sprouts for this salad, I typically just use the outside leafy part – wash the sprouts, cut the base off, and pull the leaves off individually (this takes time, so if you’re feeling lazy you can just chop them into smaller pieces and use the whole thing).
Add some olive oil to a medium pan and then add the brussel sprout leaves, agave nectar, soy, finely chopped basil, crushed garlic cloves, pine nuts and pumpkin seeds. Pan fry for a few minutes until the sprout leaves are soft (if you use whole sprouts and not just the leaves, these will require a few minutes more in the pan).
Add the quinoa and sesame seeds to the pan and stir through. To serve, add the pomegranate seeds and truffle oil. Enjoy!