Quinoa w. Brussels Sprouts & Beets

Quinoa makes for a nourishing dish pretty much anytime.

Here it is mixed with the leaves of brussels sprouts and roasted yellow beets.


  • quinoa – 1 cup cooked per person
  • brussels sprouts – use either roasted or sautéed – about 3-4 per person
  • beets – about 1/2 -1 per person – use either roasted or boiled
  • pine nuts – about 1 table spoon per person
  • olive oil
  • sea-salt and pepper


To cook the quinoa; rinse well and put the quinoa, water, and sea-salt in a pot, bring it to a boil and then turn it down to a simmer for 20 minutes or until the water is gone and the little sprout (tail) of the quinoa is “out”.
1/2 cup dry quinoa, 1 and 1/14 cup of water makes a cup of cooked quinoa. Always cook it with a pinch of sea-salt, it brings out the flavor.

Cut the beets into thin slices (you can use a mandolin) and either roast them in the over @425 degrees (use a cooking oil for high heat) for about 25 min. or use pre-boiled or pre-roasted beets.

Wash the brussels sprouts and cut off the bottom to peel off the leaves, sauté them lightly in a pan stovetop before mixing them with the quinoa.

Mix all ingredients in a bowl with just a little sea-salt and freshly ground pepper to taste, add olive oil (a large tablespoon or so) and pine nuts, put it in a nice bowl, serve and enjoy.