I’m on a not-so-silent crusade to get a cat.
We have a dog – Madison, who is wonderful and fun. Also, she is super cute. BUT. I really want to get a cat.
I used to have mixed feelings about cats, but part of my day job entails looking at cat photos online for hours at a time, so it’s kind of hard to resist falling in love with those funny little fluff balls.
There’s only one small problem, which is that Mike absolutely refuses. He will not budge on this one, which gives me no choice but to quietly plot the adoption of a cat while he is at work, or in the shower or something. I figure once the cat is in our home, there’s nothing he can do. I get a cat, he gets yummy meals. It’s a win-win right?
What You Need:
- 1 lb. Brussels Sprouts, stems cut off and sliced into quarters
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 shallot, chopped
- 1/2 c. water
- 1 cup dry quinoa, cooked according to package directions
- 1/2 cup chopped dried cranberries
- 2 tbsp + 1 tsp lemon juice
- 1 1/2 tbsp honey
- 1 tsp thyme leaves
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup crumbled feta cheese
What You Do:
Preheat oven to 350F
Combine the Brussels Sprouts, red and green bell peppers and shallot in a large baking dish.
Pour water over the vegetables, cover with foil and bake for 30-40 minutes or until veggies are fully cooked.
In a small bowl, combine the lemon juice, honey, thyme leaves, black pepper and olive oil and whisk until well mixed.
When vegetables are done cooking, pour into a large serving dish and mix thoroughly with cooked quinoa and cranberries.
Pour the lemon-honey sauce over the entire dish and mix well.
Top with crumbled feta and you’re good to go!