Sriracha Brussel Sprouts Over Quinoa

This recipe came about when I was craving avocado and happened to have some Brussels sprouts that really needed cooking. When I saw the sriracha I knew Rich would love it. And as weird as Brussels sprouts, quinoa and avocado covered in sriracha sauce sounds it's actually super delicious.

Ingredients:

Quinoa

Broth

Brussels sprouts (15-20)

Sriracha sauce

Avocado

Cheese

Garlic

Shallot

Olive oil

Lime

Salt and pepper

Cook quinoa like you cook rice, except use broth instead of water. (Exchanging broth for water when cooking rice makes it sooo tasty.) Use two cups of broth for every one cup of quinoa. Stir the quinoa real good because the grains will gather at the surface of the broth.

Like so.

Bring it to a rolling boil, then put the heat on low and cover. Cook for about 15 minutes or until the broth has been absorbed, and in the last minute or so squeeze in some lime juice. The recipe I used called for lime zest, which might actually make the lime stand out more, but I have no idea how to zest.

While the quinoa is cooking, get the sprouts ready. Chop a few cloves of garlic and a shallot and mix with 3 tablespoons of olive oil, salt and pepper, and a bit of lime juice. Douse the whole thing in 2 tablespoons of sriracha sauce and mix it all together really well. 

Clean and stem the Brussels sprouts, removing any loose outer leaves. Then douse the suckers in the garlicy, shalloty, srirachay mixture.

Line a baking sheet with tin foil and spread out the Brussels sprouts. Cover them with any of the sriracha mixture left in the bowl. If a little more olive oil is needed brush it over the tops.

Shiny, delicious sprouts.

Bake at 350 degrees for about 15 minutes and then turn. Cook again for another 15-20 minutes, adding a tad more olive oil if necessary. Don't make them drenched in oil, just don't let them dry out.

Once they're good and crisped, sprinkle a small bit of cheese over the tops of the sprouts and return to the oven for another minute or two.

Remove them from the oven, add a diced avocado, and spoon the whole thing over a pile of quinoa. Add as much sriracha as you wish- the lime and avocado counteracts the spiciness, so you can add a lot more than you can usually handle. Or at least that's how it was for me... certain others like to pile on the rooster sauce.

And eat! This is also fantastic as leftovers. Just add fresh avocado and more sriracha.

Total Cost: ~$10 (feeds 4 easily)
Total Time: 45 minutes

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