This dish puts a spin on pesto with a spicy and smoky chipotle kick.
By Tania Goulart
This dish puts a spin on pesto with a spicy and smoky chipotle kick. A medley of flavors arouse the senses: caramelized brussels sprouts are kissed with a hint of lime, dates serve up a touch of maple sweetness and toasted almonds provide a nutty crunch. The key is finding local, fresh, and tasty ingredients to maximize flavor. Enjoy! 
Quinoa with Roasted Lime Brussels Sprouts, Toasted Almonds, Dates and Chipotle-Cilantro Pesto
- Yield: 4-6 1x
Description
This dish puts a spin on pesto with a spicy and smoky chipotle kick. A medley of flavors arouse the senses: caramelized brussels sprouts are kissed with a hint of lime, dates serve up a touch of maple sweetness and toasted almonds provide a nutty crunch. The key is finding local, fresh, and tasty ingredients to maximize flavor. Enjoy!
Ingredients
Chipotle-Cilantro pesto Ingredients:
- 1/3 cup of extra-virgin olive oil
- 1/3 cup of water
- 1/4 cup of pumpkin seeds
- 2.5 cups of cilantro leaves and stems, chopped roughly and packed
- ¼ teaspoon of freshly cracked/ground coriander seeds
- 1 medium garlic clove, coarsely chopped
- 2 tblsp of lime juice (approximately one medium lime), freshly squeezed
- 2 tblsp of adobo sauce (from a can of chipotle peppers)
- Kosher salt and freshly ground black pepper
Remaining Ingredients:
- 2 cups of quinoa, very well rinsed
- 3 cups of water
- ½ tsp sea salt
- 1 1/2 lbs of medium sized Brussels sprouts, outer leaves removed (if ragged), halved lengthwise
- 4 tblsp of extra virgin olive oil
- 1/8 tsp of cayenne pepper
- Juice of one medium lime (approx 1.5 tblsp), freshly squeezed
- 2 handfuls of Baby Arugula
- 1 large ripe avocado cut into tiny cubes
- 4 green onions/scallions thinly sliced
- ¾ cup of almonds, toasted and coarsely chopped
- ½ cup of medjool dates coarsely chopped
- ¼ cup of Gouda cheese in large shavings
- Salt and pepper to taste
** Protein Alternative: 1.5 cups Cooked, shredded, boneless, skinless chicken breast, seasoned with salt and pepper.
Instructions
- Preheat the oven to 425 degrees.
- Make the quinoa: Combine 2 cups of well-rinsed quinoa with 3 cups of water and ½ tsp sea salt in a large heavy-bottom pot. Bring to a boil, then reduce to low and simmer for approximately 20 min or until the quinoa reveals the curlique – “tail” and is tender. Drain, if necessary and put into a large bowl, fluff with a fork and let cool.
- While the quinoa is cooking, roast the brussels sprouts: Toss the halved brussels sprouts in a bowl with 2 tblsp of olive oil until just lightly coated. Season with salt and pepper and a pinch of cayenne. Spread the coated and seasoned sprouts evenly amongst 1-2 large rimmed large baking sheets (they must not be crowded or they will steam and not brown) and into the oven. Roast for approximately 25 – 30 minutes, flipping them in the oven 2 or 3 times, until they are crispy and browned yet tender. Remove from oven and sprinkle the 1.5 tblsp of lime juice evenly across the brussels sprouts.
- While the quinoa and sprouts are cooking, make the pesto: Pulse the cilantro, pumpkin seeds, coriander seeds, and garlic in a food processor until coarsely chopped. With the machine running, gradually add 1 tblsp lime juice, 1/3 cup oil, then 1/3 cup of water, blending until coarse purée forms. Add the adobo sauce. Season the pesto to taste with salt and pepper.
- In the large bowl with the quinoa, add 2 tblsp of olive oil, add in the brussels sprouts, add half of the pesto and toss well. Add the arugula, green onion/scallions, dates and avocado cubes to the bowl, toss again lightly, place into bowls, then garnish with toasted almonds and shaved cheese. Add remaining pesto as desired. Finish with a generous amount of freshly cracked black pepper and salt to taste.
**Protein Alternative: Add cooked, shredded boneless, skinless chicken that has been seasoned lightly with salt and pepper, just after adding the pesto.
