Now that we've had our first official snowfall of the year (as in, the snow actually stays on the ground and doesn't just melt away immediately), I think it's appropriate to share a holiday recipe on the blog!
This recipe can actually be made any time, it's not just for the holidays - I just think it looks so festive with the green, red, and gold colours in it, and it tastes Christmassy too!
I saw this recipe for roasted brussels sprouts, clementines, and pomegranate on Edible Perspective and thought it would make a great quinoa dish. It may sound like an odd combination of ingredients at first, but when everything is tossed together in a citrusy dressing with crunchy pecans, it works!
Roasted brussels sprouts are my favourite way to eat them, and if you've never tried roasting citrus fruit, this is a great way to try it out too! The slightly charred clementine segments come out of the oven soft and warm and bursting with juice. Plus, you don't have to worry about any pesky seeds with clementines!
The pomegranate arils add lots of crunch to the mix along with the toasted nuts, and I loved the sweet and tangy clementine dressing with a bit of a kick from some garlic and ginger.
I think this could make a nice side dish to keep in mind for your holiday meal planning over the next month or two!
Quinoa with Roasted Brussels Sprouts, Clementines & Pomegranate
Inspired by Edible Perspective, dressing loosely adapted from Oxmoor House
1 lb brussels sprouts
1 tbsp olive oil
salt and pepper
1 cup quinoa
1/4 cup chopped pecans
3/4 cup pomegranate arils (I recommend buying POM POMS if you can find them)
2 tsp clementine zest
1/4 cup fresh clementine juice (from about 1 large clementine, blended then strained to remove pulp)
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tsp agave nectar (can substitute honey for non-vegan)
1 clove garlic, finely minced
1-2 tsp minced fresh ginger (to taste)
1/4 tsp salt
Freshly ground pepper
Preheat oven to 450°F and prepare a large baking sheet by lining with tin foil.
Wash the brussels sprouts and trim off the bottoms and outer leaves. Slice in half (or quarters for larger ones) and toss with the olive oil, some salt and pepper. Peel the clementines (tip: before peeling, remove enough zest for the dressing) and separate each one into four or five sections. Toss clementine pieces with the brussels sprouts, then spread everything out onto the prepared baking sheet. Roast for 20-25 minutes, until the brussels sprouts are browned. Remove from oven. When cool enough to handle, separate the clementine chunks into single pieces.
Meanwhile, bring 2 cups of water to a boil in a medium sized saucepan. Add the quinoa, reduce heat to medium-low, cover, and simmer for about 15 minutes (or according to package directions). Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Heat a small skillet over medium heat and toast the pecan pieces for a few minutes, until lightly toasted and fragrant. Remove from heat and transfer to a small bowl.
Prepare the dressing by whisking together all ingredients in a small bowl.
Transfer quinoa to a large bowl and add the roasted brussels sprouts and clementines. Add the toasted pecans and pomegranate arils. Toss to combine. Pour over the dressing and toss well to mix. Season with additional salt and pepper if desired.
Makes 4 servings.
(Note: Leftovers will keep in the fridge, but I liked the best when it was freshly made...after a day or two, the clementines get a bit too soft and reheated brussels sprouts never smell very good!)