Blackened Brussels Recipe

Preparation Steps

1. 1

   Cook the Rice and Quinoa

   In a medium saucepan, combine brown rice and red quinoa with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until grains are tender. Fluff with a fork and set aside.

2. 2

   Cook the Bacon or Mushrooms

   In a large skillet over medium heat, cook thick cut bacon until crispy. If using mushrooms, sauté them in the skillet until golden and tender. Remove from skillet and set aside.

3. 3

   Sauté the Brussels Sprouts

   In the same skillet, add the shredded Brussels sprouts and blackened seasoning. Sauté for about 5-7 minutes until the sprouts are tender and slightly charred.

4. 4

   Combine Ingredients

   Add the cooked bacon or mushrooms back to the skillet with the Brussels sprouts. Pour in the red wine raspberry vinaigrette and stir well to combine. Cook for an additional 2-3 minutes.

5. 5

   Prepare Tortilla Strips

   In a small pan, heat the oil over medium heat. Cut the corn tortillas into strips and fry in the oil until crispy and golden. Remove and drain on paper towels.

6. 6

   Serve

   To serve, layer the brown rice and quinoa blend on a plate, top with the blackened Brussels mixture, spoon on some tomato salsa, and finish with the fried corn tortilla strips.