nutritional information

Per 2-cup serving:

  • Calories: 448
  • Protein: 14 g
  • Total Fat: 22 g
  • Saturated Fat: 3 g
  • Carbohydrates: 53 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Fiber: 9 g
  • Sugar: 3 g

Sautéed Brussels Sprouts Leaves over Quinoa

Serves 2

30 minutes or fewer

Separating Brussels sprouts leaves from the heads, then lightly sautéing the leaves in a little oil eliminates any risk of overcooking the sprouts.
  • 2 Tbs. blanched hazelnuts, chopped
  • ¾ cup quinoa
  • 8 oz. Brussels sprouts, trimmed and halved
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 3 Tbs. crumbled feta cheese, optional
  • 2 tsp. grated fresh lemon zest

1. Preheat oven to 350°F. Toast hazelnuts 5 to 6 minutes, or until light brown, shaking pan occasionally. Set aside.
2. Bring 1 1/2 cups water to a boil. Add quinoa and salt, if desired; cover; and cook 15 minutes, or until liquid is absorbed. Remove from heat, and set aside.
3. Meanwhile, peel leaves off Brussels sprouts halves, and discard inner core.
4. Heat oil in skillet over medium-high heat. Sauté Brussels sprouts leaves 5 minutes. Add 3 Tbs. water, cover, and cook 1 minute more, or until leaves are tender. Stir in garlic. Toss with quinoa; hazelnuts; feta, if using; and lemon zest. Season with salt and pepper, if desired.

February 2010 p.30

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I made this recipe for the first time three years ago and I still love it. Separating the leaves of the Brussels sprouts does make a difference. Very tasty and nice blend of flavors between the salty feta, tangy lemon zest, garlic and nuts.

Anne-Marie Parent - 2013-12-31 03:45:19

I made this and used pine nuts, quartered the sprouts and used vegetable broth for the liquid. My wife really like this and said she wanted to explore more quinoa dishes.

John C - 2010-06-29 13:28:39

I also quartered the Brussels sprouts and sauted them with the garlic. I used roasted pine nuts and cooked the quinoa with vegetable broth as well. My daughter-in-law is vegetarian and I will make this for her when she visits this summer.

Anonymous - 2010-06-25 18:12:42

This was such a great dish, YUM! I tweeked it a little. I also quartered the sprouts, and sauted the garlic with them. Instead of hazelnuts, I used sunflower seeds. And I cooked the quinoa with vegetable broth for a little added flavor. This is my new favorite dish. Enjoy:)

Sarah - 2010-06-19 20:41:21

This was my first vegetarian meal ever and I enjoyed it very much! I chose to quarter the brussels sprouts as not to waste and I'm glad I did! I also used almonds because that's what I had on hand but I do think that the hazelnuts would add a better flavor. This was also the first time I ever cooked quinoa and unfortunately I burned it so there was a bit of a burnt taste to my meal. But now that I know to keep an eye on my quinoa I will make this meal again and again!!

Christine - 2010-06-08 20:06:05

This was a great base recipe to start with. I did end up using almonds, because that's what I had. And I sauteed the garlic with the brussels sprout leaves. In retrospect, I think it's a big waste of the brussels sprouts AND time -- they can be left "whole" in halves. Other than that, I would totally, absolutely make this recipe again!!

Stephanie - 2010-05-10 21:15:10

I actually do take the leaves off as the recipe suggests. I think it really does make them cook perfectly. Also, the hazelnuts add a great flavor. This is one of my favorite recipes EVER!

Anonymous - 2010-12-19 11:40:44

This has become my favorite to take recipe. All my friends now serve it regularly. I still use leaves only (and the core for other meals) as it gives a different look to the dish. Since I am on a sodium restricted diet it is super for me. Today I will add cranberries as a change "to take".

Carolyn on Feb 24,2011 - 2012-02-25 14:54:21