sesame basil quinoa with fried brussels sprouts

     I grocery shop once a week (every Sunday). My boyfriend and I sit down, plan meals for the week, and make a grocery list based on that. Despite the thinking ahead, we always seem to end up with items at the end of the week that need to be used ASAP before they go bad - I'm sure you can relate. Thanks to this unfortunate weekly occurrence, however, this amazing dish was born!

     This week's victims? Fresh basil and brussels sprouts. The basil started to brown and wilt in spots. The brussels sprouts were looking sad. I knew I had to rescue them and let them shine in all the glory they were meant to. So the brainstorming began and with the addition of quinoa and sesame these "victims" of my over-shopping became stars in their own right!

brussels sprouts steaks and leaves

the green color pops after frying!

     The nuttiness of toasted sesame seeds along with sesame oil plays really well with the herbacious flavors of basil. The brussels sprouts add a fresh crunch and the quinoa brings it all together as healthy sustenance!

     I absolutely recommend making this dish like...right now. You won't be disappointed. I'm eating it as I write this and I am sooo far from disappointed. I know you're getting all jealous now and your mouth is watering, so I'll just cut straight to the recipe. Enjoy!

Sesame Basil Quinoa with Fried Brussels Sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 as a meal, 4 as a side

You Will Need:

• 1 cup quinoa, thoroughly rinsed in cold water
• 1 TBS + 1 tsp olive oil, separate
• 1/2 tsp + 1/4 tsp salt, separate
• 1 TBS + 1tsp sesame oil, separate
• 2 cups prepared brussels sprouts (see step 1)
• 1 TBS sesame seeds
• 1/2 cup torn fresh basil
• 1 TBS tamari

1. To prepare brussels sprouts, remove damaged or discolored outer leaves and cut off the thick stems, discard. Remove good, healthy leaves and set aside. When leaves are too crinkly and tight to peel, cut remaining heart of the sprout into steaks (see above photo for example). Set steaks aside with leaves.
2. In a medium pot, place 1 TBS olive oil and 1/2 tsp salt. Add rinsed quinoa and cook on medium heat, constantly stirring, until fragrant (about two minutes).
3. Turn heat up to high and add 2 cups water to quinoa. Stir and bring to a boil. Once boiling, cover and bring down to a simmer for 10-15 minutes until all water is absorbed. Remove from heat and leave to rest, still covered, for 5 minutes. Fluff with a fork. Do NOT remove the lid during the cook or rest time!
4. While quinoa is cooking, combine 1 tsp olive oil, 1 tsp sesame oil, and 1/4 tsp salt in a medium frying pan. Add brussels sprouts and toss to coat. Tossing every 30 seconds to encourage browning but prevent burning, let cook for 2-3 minutes until colors are vibrant and parts have crisped up (see above photo for example). Set aside.
5. In a small pan on medium heat add the sesame seeds to toast them. Tossing almost constantly, toasted sesame seeds will be ready when color goes to a warm brown and seeds are fragrant, about 1-2 minutes.
6. When quinoa is done, add basil, brussels sprouts, sesame seeds, 1 TBS sesame oil, and tamari. Fold in and stir to combine. Serve warm.

What's leftover in your fridge right now? What will you do with it?