Lemony Walnut Brussels

My lunch dishes with portions of the food in them. — *Meal prepping this dish for the week. I did more than a small dot of cheese, since I needed to get rid of the cheese, I just used it all up.* Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: quinoa
[O] Oxalate Avoidance: walnuts, quinoa
[x] Purine Avoidance
[x] Allergies: NUTS, SEEDS

Lemony Walnut Brussel Sprouts

Brussel Sprouts with a lemony walnut crunch on quinoa.

5 from 1 vote

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Course: Lunch

Cuisine: American

Servings:

Calories: 225kcal

Author: Patty

Ingredients

Quinoa

1 C dry red quinoa
1 T olive oil
1 t Cumin (crush the seed for better flavor)
1/4 t cayenne pepper
1 t kosher salt
1 t freshly ground lemon pepper

Veggies

1/4 C halved dry toasted walnuts
16 oz shaved Brussels sprouts
1 minced garlic
1 T olive oil
1/2 preserved lemon
1 oz herbal goat cheese

Instructions

Quinoa

First, clean quinoa under running water in a sieve.
Heat 1T oil in a small saucepan, once hot, saute the quinoa and stir to coat. Toast for a few minutes, stirring frequently and then add 1-1/2C water and bring to a rolling boil. Cover and reduce heat, cooking ~15 minutes. When done remove from heat, but leave the cover on to keep steaming.

Preserved Lemons

In a bowl add the crushed cumin seeds and cayenne.
Prep the preserved lemons by pulling out 1/2 a lemon, removing the seeds and scraping the inside from the rinds. Chop the pulp finely and add it to a bowl with cumin and cayenne.
Thinly chop the rinds and set aside for the veggies.

Brussel Sprouts

Shave or chop the Brussels sprouts as you prefer and mince the garlic. (See video)
Heat a skillet and dry toast the walnuts lightly. Remove the nuts and set aside.
Add 1T oil to the already hot skillet, then add the minced garlic quickly followed by the Brussels sprouts, stir frequently. Once fragrant, add the chopped lemon rinds. Cook for a bit, taste and season with salt and pepper. Remove from heat.

Serving

In the spice bowl combine the quinoa and mix well.
Then for each serving add some of the quinoa + spice mix with the Brussels sprouts. Top with the toasted nuts and a dollop or three of herbal goat cheese.

Video

Notes

Quinoa like other grains, cereal, seeds, can get bugs and sometimes carcases or worms, so really do clean them. To help mitigate the bugs, who also need to eat!, I freeze quinoa when I first bring it home so anything living in it is killed. A good rinsing and removing any foreign objects you find is a good first step in cooking this seed.

You could use any grain or cereal if you do not like quinoa.

Source: I used GeniusKitchen as the starting point.

I have a recipe for making your own preserved lemons. Easy to do and a tasty add-in for recipes during the late summer and winter.

Nutrition

Lemony Walnut Brussels