Honey Lemon Quinoa and Brussels Sprouts

I’m on a not-so-silent crusade to get a cat.

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We have a dog – Madison, who is wonderful and fun. Also, she is super cute. BUT. I really want to get a cat.

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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.

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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:

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  • 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

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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!

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Lemony Shredded Raw Brussels Sprouts

I love Brussels sprouts so much. Just so much. They’re probably the most delicious vegetable out there. I had previously sung their praises in the midst of my Thanksgiving cooking frenzy when I coated them with white wine and honey (right?!?) but this dish is similarly delish and doesn’t require actually cooking the Brussels sprouts, so that’s a win now that we’re off vacation and back at work (read: less time, bigger appetites).

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It’s so easy and works as a light and healthy side dish to almost any meal.

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What You Need: 

  • 3 cups Brussels sprouts, with stems chopped off, and halved
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice (or lemon juice from the convenient lemon juice container you can buy in the produce aisle…)
  • About 1 tsp salt and 1 tsp pepper

What You Do:

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Place the Brussels sprouts in a food processor and pulse gently until they are roughly chopped, similar to cabbage in cole slaw.

Place chopped up Brussels sprouts in a large bowl and add oil, lemon juice, salt and pepper, stirring well to mix

Now it’s ready to serve! Enjoy alongside basically any main dish.

Pro Tip: As seen on the right, this light and lemony dish is especially great served alongside any white fish – like haddock, for instance! Need inspiration? Get my recipe for haddock baked in spicy Cajun tomato sauce here.