Brussel Hustle (veg / Gf) Recipe
Roasted brussel sprouts, pineapple pepperonata quinoa, roasted garlic-Roma tomatoes, roja vinaigrette, topped with charred corn, feta cheese, and pickled red onions.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Brussel Sprouts
Preheat the oven to 200°C (400°F). Trim the ends of the brussel sprouts and cut them in half. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until golden brown and crispy.
- 2
Prepare the Quinoa
Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Stir in the diced pineapple and bell pepper after cooking.
- 3
Roast the Garlic and Roma Tomatoes
Wrap the whole garlic bulbs in aluminum foil and place them on the baking sheet with the brussel sprouts for the last 20 minutes of roasting. Toss the halved Roma tomatoes with olive oil, salt, and pepper and roast them alongside the brussel sprouts for the last 15 minutes.
- 4
Prepare the Roja Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
- 5
Assemble the Dish
In a large serving bowl, combine the quinoa mixture with the roasted brussel sprouts, roasted garlic (squeeze out the soft garlic from the bulb), and roasted tomatoes. Drizzle with roja vinaigrette and mix well. Top with charred corn, crumbled feta cheese, and pickled red onions before serving.