2 handfuls of almonds, toasted and chopped
1 lb Brussel sprouts, trimmed and quartered
2 TBS olive oil... just eyeball it...
salt and pepper
3/4 cup quinoa
1 1/2 cup stock
2+ TBS Lemon juice (I tossed in a dash of apple cider vinegar for good measure too)
half bunch of fresh Parsley, chopped
1 can garbanzo beans,
1 clove fresh garlic chopped
*Toast the almonds for 5-10 minutes at 400F being careful not to burn them.
*Toss prepared brussel sprouts in olive oil, sprinkle withsalt and pepper and roast for 20-25 mins. The loose leave may burn a little so shake the pan every once in awhile but don't worry. They still taste good!
*Cook quinoa in stock as directed on package
*Once everything is done, stir it up and serve warm or chilled
We made this to go with cider BBQ chicken sandwiches with white cheddar, but it is a totally satisfying meal on it's own.... I'm having it for lunch right now! Could toss some craisins in there too now that I think of it.
