prep time: tbd
cook time: tbd
servings: 4 - 6
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014