Sprouts aren’t just for Christmas! We’ve teamed up with Hodmedods to create this nutrient-packed winter salad made with their British-grown red and white quinoa, and our Great Taste Awarded Balsamic Dressing!
INGREDIENTS:
400g Brussels sprouts
2 Leeks, sliced
3 tbsp Lucy's Balsamic Dressing
Salt and pepper
200g Hodmedods British Red and White Quinoa
Chicken stock
2 tbsp Hazelnuts
2 tbsp Dried cranberries, chopped
1 tbsp Mixed nuts, chopped
1 tbsp Parsley, chopped
1 tbsp Dill chopped
METHOD:
1. Preheat the oven to 180C.
2. Place the brussels sprouts and leeks in an oven proof dish. Drizzle with Lucy's Balsamic Dressing and season with salt and pepper.
3. Place the vegetables in the oven for 25-30 minutes, until cooked through and lightly golden.
4. In the meantime, cook the quinoa in stock as per the packet instructions.
5. Once cooked, mix the quinoa into the vegetables and hazelnuts. Drizzle with Lucy's Balsamic Dressing.
6. Garnish with dried fruit, chopped nuts and fresh herbs.
If you love this recipe, you'll love this Sweet potato shakshuka.