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Quinoa with Brussel Sprouts, Pecans and Apricots

People always ask people who follow a plant-based diet how they get enough protein. If you pay attention to your options, doing so is easy. Quinoa, a superfood, is a wonderful vegan protein-filled option.

I made this dish for dinner the other night, and even someone who dislikes quinoa enjoyed this recipe!


6 servings of dry quinoa (or a quinoa & brown rice blend)

1 ¾ cups water

1.5 TBSP extra virgin olive oil

4-5 cups of shredded brussell sprouts

1/2 cup chopped apricots

1/2 cup chopped pecans

½ cup walnut oil plus ¼ cup walnut oil

½ cup maple syrup

Kosher salt & Black pepper

In a medium stock pot, bring the water, extra virgin olive oil and quinoa to a boil. Cover and simmer 15 minutes.

In a large sautee pan or skillet, heat a half cup of walnut oil. Add the brussell sprouts, apricots and pecans and sautee over medium heat. Add another ¼ cup of walnut oil as the pan gets dry.

Pour the quinoa, with the remaining liquid, into the sautee pan or skillet. Mix everything together and cover to cook another 5 minutes. Finish by mixing in the maple syrup and season with salt and pepper to taste.

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