I sometimes wonder if part of the reason Brussels sprouts are so divisive as a vegetable is down to the poor treatment they get in so many kitchens. Even for the most ardent fans, a pile of overcooked, slightly mushy sprouts isn’t going to cut it.
This week I’m sharing three vegan side dishes made from Brussels sprouts that I think use the vegetable to its full potential. What’s your favorite way of eating them?
These curried quinoa Brussels sprouts make an exceptional side dish full of warming spices. The sprouts and the quinoa cook together in one pot too so, like every respectable side dish, they don’t add to your washing up too much.
There’s quite a bit of substance to this dish however, so with a larger portion it could easily be served as a main course in its own right.
Brussels Sprouts 3 Ways: Curried Quinoa Brussel Sprouts | Vegan
- 1tbsp olive oil
- 200g Brussels sprouts, cleaned and halved
- ½ red onion
- 2 cloves garlic, crushed
- 2tsp garam masala
- ½tsp ground coriander
- ½tsp ground turmeric
- 250ml vegetable stock
- 80g quinoa, well rinsed
- Add the olive oil to a pan and warm over a medium high heat. Add the Brussels sprouts, red onion and garlic. Fry for a couple of minutes, then add the spices. Fry for a further three minutes.
- Add a tablespoon of the stock to the pan and stir well. The stock should reduce rapidly.
- Now add the washed quinoa and fry, stirring continuously, for two minutes.
- Add the remaining stock and simmer for twenty minutes, stirring occasionally.
- Serve as a side dish or light main.
Looking for more winter vegetable side dish ideas? Try these Roasted Balsamic Brussels Sprouts.
