First of all, thank you.
Thank you for all the comments, emails, messages and texts in response to my recent post. I’m incredibly overwhelmed with love and support from everyone. I’m still working through all the messages, but hope to respond to everyone this week. I can’t express how much this all means to my family and I. Truly, thank you from the bottom of my heart.
Now, can we talk about how Christmas is just a week and a half away. I still feel a little stressed even though I did most my shopping in November. There were some good online sales I just couldn’t resist and shopping, even if it’s not for myself is such great therapy.
I feel like I just finished cleaning up from Thanksgiving and now it’s already time to start planning our Christmas menu. I’m taking a break after this.
In the past, we’d always do a big seafood dinner Christmas Eve with fresh crab from the market. I think this year we might switch things up. We’re talking about doing pork loin, scalloped potatoes, salad and this brussels sprouts dish. My dad is always in charge of the meat and I take on the rest. I haven’t decided on the dessert yet. Since it’s just us and we’re not a big sweets family, I’m thinking an assortment of homemade (gluten-free) cookies and ice cream. That’s a no fail for this family.
This dish is perfect for the holidays, it’s so light and festive. I love combining it with meat, but for someone who’s vegetarian (like my sister), she can eat as is. This is perfect if you’re cooking for someone with a multiple food allergies or someone who’s vegan.
It also makes for great leftovers. You know, when you wake up wanting something healthy after stuffing your face with great food. Oh, the holidays…
This is a sponsored post. I’ve been compensated for my time to develop & photograph this recipe from Hain Celestial. Products were provided. All opinions are my own. Hain Celestial on Facebook: http://on.fb.me/Zjth5Y / Hain Celestial on Pinterest: http://bit.ly/HainCelestialPinterest
Gluten Free and Vegan Brussels sprouts with Quinoa and Dried Cranberries
- 1 cup uncooked Arrowhead Mills® Quinoa
- 1 ½ cup water
- pinch of Hain Pure Foods® Sea Salt
- 5 heaping cups Brussels sprouts, halved
- ½ small yellow onion (or 2 shallots), thinly sliced
- 1 tablespoon Spectrum® extra virgin olive oil
- ½ teaspoon Hain Pure Foods® Sea Salt
- ½ cup pecans, chopped – plus more for topping
- ¾ cup dried cranberries
- handful of chopped parsley
Preheat oven to 400 °F.
Add quinoa, water and pinch of salt into a medium pot. Bring to a boil. Reduce and cook for 16 minutes covered. Remove from heat and fluff with fork.
Add Brussels sprouts and onion slices to your baking sheet. Drizzle with olive oil and add salt. Toss to coat your vegetables. Place in the oven and cook for 25-30 minutes, removing to toss every 15 minutes.
Note: I added pecans to the baking sheet the last 2 minutes of cooking time to toast – but totally optional!
In a large bowl, toss together the quinoa, roasted vegetables, pecans, and cranberries. Season with salt and pepper. Before serving, garnish with additional pecans and parsley – if you prefer.
Serve and Enjoy!
December 16 2013