The birds are chirping. The breeze is chilly yet warm enough to keep the windows and sliding doors slightly open. We moved the clocks ahead – argh to an hour less sleep – but alas Spring is almost here! We’ve had a very mild winter I don’t think there is anyone complaining about the weather unless it’s that we didn’t get enough snow. On the flip side it’s been a season of constant colds and long lasting coughs. I have used just about every essential oil and home remedy you can think of to keep illness away. Perfect timing for the brussel sprout salad with crispy quinoa cakes.
Fresh lemon, raw sprouts and crunchy toasted hazelnuts with a hint of salty parmesan awakens your senses and really feeds your body. Each plate (yes you should share) has one cup of brussel sprouts packing a whopping 124% of your Vitamin C needs for the day. That is the best natural defense for a cold. Mother Nature is on to something here. The quinoa cakes are an added bonus both in flavor and protein and they are super easy and can be used for more than just this salad. Say topped with a fried egg and sliced avocado?
I had no idea how easy quinoa cakes are and I plan to make them ALOT in the future. I prepare the quinoa a day or two before or double up if I’m using it for another recipe. I prefer to use a muffin tin to make the cakes because it’s less work forming patties but a silpat mat or an oiled baking sheet work just fine. If you’re like me and like to eat good tasting food that nourishes your body than give this brussel sprout salad a shot and please let me know what you think! I would also love to hear how you guys are keeping your home free of illness this winter.
healthy and happy to you
- Quinoa Cakes
- 1 cup quinoa
- 1¾ cup organic vegetable broth
- 1 organic egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- Brussel Sprout Salad
- 4 cups shredded brussel sprouts (15 - 20 sprouts)
- ⅓ cup hazelnuts chopped
- 1 tablespoon organic dijon mustard
- 2 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil
- ⅓ cup shredded parmesan (optional)
- Bring 1¾ cups of vegetable broth to a boil. Measure one cup of quinoa and rinse with cold water and drain. Add to boiling vegetable broth, cover and turn down to a simmer. Should take about 15 minutes to cook and absorb all the liquid. For this recipe I make this a day or two ahead.
- Pre-heat the oven to 400º. Once the quinoa is cooked and cooled. Add to a large mixing bowl with a teaspoon each garlic powder, onion powder, oregano and parsley. In a small bowl whisk the egg. Add to the quinoa and gently stir.
- Spray with pam or olive oil either a large muffin tin or on a silpat mat (doesn't need Pam)and form into 8 patties. I prefer the muffin tin because you simply need to spoon it in doesn't require as much work. Pop in to the oven and flip after 15 minutes, spray and cook for ten more.
- While the cakes are baking. Start on the brussel sprouts by removing the dirty outer leaves and chop the stems. I shred them in a food processor in two batches. It literally takes seconds.
- Add the dijon mustard to a small bowl, add the lemon juice and whisk in the olive oil and then the parmesan cheese. Toss the brussel sprouts with the dressing so they are nice and coated.
- Chop the hazelnuts and toss them in a non-stick pan and toast over low/medium heat on the stove. Shake the pan often. Keep a close eye they burn fast should take 5 - 7 minutes.
- Top the brussel sprout salad with two quinoa cakes and a sprinkle of toasted hazelnuts.