Quinoa with Hazelnut Parsley Pesto
A nutritious and flavorful quinoa dish with a vibrant hazelnut parsley pesto and tender Brussels sprouts. Easily adaptable with your favorite greens!
Equipment
- Rimmed baking sheet
- Kitchen towel
Ingrediënten
For the pesto:
- 2 cloves garlic grated
- ¼ cup 34 g hazelnuts, toasted (see note)
- 1½ cups 90 g fresh curly parsley
- 1 teaspoon coarse sea salt
- 2 tablespoons 30 ml fresh lemon juice
- ¼ cup 60 ml extra-virgin olive oil
For the quinoa:
- 4 cups 940 ml water
- 1 cup 168 g uncooked quinoa, rinsed and drained
For the sprouts:
- 10 Brussels sprouts trimmed, cleaned, and quartered
- ¼ cup 40 g chopped white onion
- 1 tablespoon 15 ml canola oil
- 1 tablespoon 15 ml fresh lemon juice
- ½ teaspoon coarse sea salt
- 1 tablespoon 15 ml sherry wine or water, if needed
Instructies
Make the pesto:
- In a food processor, blend the toasted hazelnuts into a fine meal.
- Add the garlic, lemon juice, salt, and parsley, and process for 1 minute.
- Drizzle in as much oil as needed to create a smooth paste, scraping the sides occasionally.
Cook the quinoa:
- Bring the water to a boil in a medium saucepan.
- Stir in the quinoa and cook uncovered over medium heat for 10 minutes.
- Drain and transfer to a large bowl.
- Mix with the prepared pesto and set aside.
Prepare the sprouts:
- In a large saucepan, heat the canola oil over medium heat.
- Add the chopped onion and cook until translucent, about 4 minutes.
- Stir in the Brussels sprouts, lemon juice, and salt.
- Cook until tender, about 6 to 8 minutes.
- If the sprouts stick to the pan, deglaze with sherry wine or water.
Assemble and serve:
- Add the Brussels sprouts mixture to the quinoa with pesto.
- Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with a side of roasted vegetables or a simple green salad for a complete meal.
Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Gris complements the nutty and citrusy flavors of the dish.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 14 g | Protein: 50 g | Fat: 23 g | Fiber: 8 g
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