Recipe Taken From:
Good Housekeeping Magazine January 2011
1/2 cup(s) quinoa, rinsed
1 1/4 pound(s) brussels sprouts
4 teaspoon(s) extra virgin olive oil
4 large portobello mushroom caps
1 teaspoon(s) fresh thyme leaves
2/3 cup(s) frozen corn
3 ounce(s) feta cheese, crumbled (3/4 cup)
1/2 teaspoon(s) ground cumin
Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is absorbed.
Meanwhile, trim and halve sprouts. In an 18-inch by 12-inch jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Roast 10 minutes.
While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.
When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side. Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.
Notes & Tips:
I loved the roasted fresh brussel sprouts. I'd never tried them before and I'm a HUGE fan now. I didn't have any feta so I subbed in Gorgonzola, it was still good though. Make sure you salt the mushrooms or else they'll be pretty bland.
Total Fat 11g
Total Carbohydrate 38g
Dietary Fiber 9g