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!
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Quinoa with Roasted Lime Brussels Sprouts, Toasted Almonds, Dates and Chipotle-Cilantro Pesto
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
This vibrant dish features caramelized Brussels sprouts with a hint of lime, sweet dates, and crunchy toasted almonds, all brought together with a spicy chipotle-cilantro pesto.
Ingredients
Chipotle-Cilantro pesto Ingredients:
- 1/3 cup (80 ml) of extra-virgin olive oil
- 1/3 cup (80 ml) of water
- 1/4 cup (60 ml) of pumpkin seeds
- 2 1/2 cups (600 ml) of cilantro leaves and stems, chopped roughly and packed
- 1/4 tsp of freshly cracked/ground coriander seeds
- 1 medium garlic clove, coarsely chopped
- 2 tblsp (30 ml) of lime juice (approximately one medium lime), freshly squeezed
- 2 tblsp (30 ml) of adobo sauce (from a can of chipotle peppers)
- Kosher salt and freshly ground black pepper
Remaining Ingredients:
- 2 cups (480 ml) of quinoa, very well rinsed
- 3 cups (720 ml) of water
- 1/2 tsp sea salt
- 1 1/2 lbs (680 g) of medium sized Brussels sprouts, outer leaves removed (if ragged), halved lengthwise
- 4 tblsp (60 ml) of extra virgin olive oil
- 1/8 tsp of cayenne pepper
- Juice of one medium lime (approx 1 1/2 tblsp), freshly squeezed
- 2 handfuls of Baby Arugula
- 1 large ripe avocado cut into tiny cubes
- 4 green onions/scallions thinly sliced
- 3/4 cup (180 ml) of almonds, toasted and coarsely chopped
- 1/2 cup (120 ml) of medjool dates coarsely chopped
- 1/4 cup (60 ml) of Gouda cheese in large shavings
- Salt and pepper to taste
** Protein Alternative: 1 1/2 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 1/2 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 1/2 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.
Notes
- For best results, use fresh and local ingredients.
- The dish can be served warm or at room temperature, making it versatile for different occasions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute pumpkin seeds with sunflower seeds if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 grams
- Sodium: 400 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Confetti Quinoa Salad
- Peruvian Inspired Quinoa Tabbouleh
- Delirious Over Chef Paul Hancock’s Date Shake
- Moroccan-Spiced Carrot-Date Salad
Frequently Asked Questions
What is adobo sauce and where do I find it?
Adobo sauce is the smoky, spiced red sauce that comes in a can with chipotle peppers. The recipe calls for 2 tablespoons of just the sauce (not the peppers themselves), which you can spoon out of a standard can of chipotle peppers in adobo — available in the Latin foods aisle of most grocery stores.
Why do the Brussels sprouts need space on the baking sheet?
The instructions specifically warn that the sprouts must not be crowded, or they will steam and not brown. Spread the 1 1/2 lbs of halved sprouts across 1–2 large rimmed baking sheets and roast at 425°F, flipping 2–3 times, for 25–30 minutes until crispy and browned.
When does the lime juice go on the Brussels sprouts?
The lime juice is squeezed over the sprouts after they come out of the oven — not before roasting. Adding 1 1/2 tablespoons of fresh lime juice to hot, just-roasted sprouts lets the juice absorb into the caramelised exterior without making them soggy during the high-heat cook.
How do I know when the quinoa is done?
The recipe says to look for the curlique — the small spiral tail that separates from each grain as it cooks. Simmer the 2 cups of quinoa in 3 cups of water for approximately 20 minutes; once you see those curled tails and the grains are tender, drain any remaining liquid and fluff with a fork.
