Mexican Brussel Sprout Slaw w/ Quinoa

• Produce

  • 4 cups Brussel sprouts
  • 1/3 cup Cilantro
  • 2 Garlic cloves
  • 1/2 Jalapeno
  • 5 Scallions

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Coriander seeds, whole toasted
  • 1/2 tsp Kosher salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/8 cup Olive oil

• Liquids

  • 1 1/4 cup Water

• Other

  • 2 Limes ( zest and ¼ c lime juice

Found on feastingathome.com

Description

Ingredients

• 1 Cup quinoa- rinsed well
• ½ teaspoon kosher salt
• 1 ¼ C water
• ----
• 4 Cups chopped brussel sprouts ( 1 pound)
• 5 scallions- chopped
• 2 garlic cloves grated or finely minced
• ⅓ Cup chopped cilantro ( stems ok)
• ½ jalapeño finely chopped
• 2 limes ( zest and ¼ C lime juice)
• ⅛ C olive oil
• ½ teaspoon salt
• 1 teaspoon whole toasted coriander seeds ( optional)
• Optional Toppings : avocado, cherry tomatoes, toasted pumkin seeds, feta or queso fresco cheese, black beans

Directions

• Rinse Quinoa well and drain. Place in a small pot with 1 ¼ Cups water and ½ teaspoon salt. Bring to a boil, cover and simmer on medium low for 10-12 minutes. Leave covered, turn heat off and let stand 5 minutes. Gently Fluff with fork.
• While quinoa is cooking, finely chop brussel sprouts. Slice them thinly first then go back and chop. Place in a large bowl with chopped cilantro, jalapeño, chopped scallions, minced garlic, salt, lime zest, lime juice, olive oil and coriander seeds. Toss and let stand 10 minutes.
• To assemble -place quinoa in a bowl, top with slaw, and garnish with any of the optional toppings above. Or platter up as a salad or side, placing quinoa in the middle, surround with slaw, and garnish with cilantro and lime or other optional toppings.