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  • Writer's pictureAlison Elliott

Quinoa and Brussels Bowl with a Kale-Based General Tso's Sauce

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes


Brussels & Quinoa

1 c. Dry quinoa

2 c. Water

1 Medium bunch of Brussels sprouts

1 1/2 tbsp. Olive oil

Kale-Based General Tso's Sauce

2 1/2 c. Lacinato kale - but any variety works (rinsed & roughly chopped)

1 1/2 tbsp. Fresh ginger (peeled & lightly diced)

1/2 c. Tamari (or soy sauce/ coconut aminos)

1/4 c. Water

2 tbsp. Maple syrup (or agave)

3/4 c. Sesame oil

1 tbsp. Sweet chili sauce

1 tbsp. Furikake or sesame seeds (I use Dark Horse Matcha Togarashi)


Brussels & Quinoa

1) Bring 2 c. of water to a boil. Add 1 c. of quinoa. Reduce to a simmer and cover. Cook for 15 minutes or until soft. Stir occasionally.

2) Preheat the oven to 400 degrees.

3) Rinse and dice the Brussels sprouts into fourths.

4) Transfer the diced Brussels to a baking sheet and drizzle on 1 1/2 tbsp. of olive oil. Use your hands or a spoon to evenly mix the oil into the Brussels.

5) Bake at 400 for 30-40 minutes or until fully cooked and crispy.

Kale-Based General Tso's Sauce

1) Rinse and roughly chop 2 1/2 c. of lacinato kale. Add the kale to a blender.

2) Peel and lightly dice 1 1/2 tbsp. of fresh ginger. Add the ginger to the blender.

3) Add the remaining ingredients: 1/2 c. tamari (or soy sauce/ coconut aminos), 1/4 c. water, 2 tbsp. maple syrup (or agave), 3/4 c. sesame oil, and 1 tbsp. sweet chili sauce to the blender and mix for 2-5 minutes. Start blending the mixture at a low speed and work your way up to a high speed blend, turning the sauce into a puréed creamy drizzle.

4) In either an individual serving bowl or a larger side dish serving bowl, add the cooked quinoa and then the crispy Brussels and drizzle on your desired amount of sauce. Top with 1 tbsp. of Dark Horse Matcha Togarashi (or Furikake/ sesame seeds). Enjoy warm!

Serving Size: 4-6

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