Sometimes the biggest highlight of my work day is the quick half an hour between 11:30 and 12 when all the boys head downstairs for lunch and I get to grab mine, close the door, and have half an hour of peace to catch up on blogs, emails, and shopping. And I like to have something healthy and warm to eat.

I pinned this salad awhile back and couldn’t find time to make it, so one morning I got up at 5 AM and got started! DH was not terribly happy about the clanging in the kitchen at that time in the morning, but apparently the more irritating issue is that he doesn’t find the smell of roasting Brussel sprouts all that appealing at 5 AM. Too bad…roasted Brussels are delightful, IMO.

Quinoa and Brussel Sprout Salad, adapted from Gluten Free Goddess
Makes 4-6 servings, served warm

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For the quinoa,
1/2 cup regular quinoa
1/2 red quinoa
2 cups of water

Combine in a saucepan, bring to boil. Cover, and reduce heat to a simmer. Cook until water is absorbed, about 20 minutes.

Salad
1 lb brussel sprouts, washed and quartered
1 leek, washed, and diced, white and light green parts
1/4 cup blanched almonds
4 tbsp olive oil
3 tbsp white balsamic vinegar
Salt and black pepper
2 minced garlic cloves
2 tsp dried thyme

Preheat oven to 400. Place Brussels, leek, and almonds on a roasting pan or jelly roll pan. Toss with the olive oil, salt, pepper, garlic, and thyme. Drizzle the white balsamic over the veggies. Roast for about 20-25 minutes, or until the Brussels are a little toasty.

Combine with the quinoa and serve. This salad reheats very well (important for weekday lunches!)

I’m in the progress of getting pampered this morning- haircut, massage, pedicure. A much needed break!

Beth

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