As I introduced on Monday, we have been enjoying the challenge of eating healthier, at home, this month. Hopefully, we will enjoy it enough to continue it from now on! This recipe, may sound a little boring if you are a big meat eater. But, fear not, it is packed with wonderfully different flavors and will leave you feeling full, in a good way.

Okay, so I see QUINOA everywhere, on menus, on other food blogs, at friends’ houses, and everyone always claims it is sooooo good for you and doesn’t taste like bird seed. But, I have been a doubter. I have refused to join this trend because I was sure it could not actually taste good. I am now eating my words, and in doing so eating quinoa. It is light, nutty, and filling but I will say that it needs other flavors to make it really good, similar to rice I guess! This combination of ingredients is perfect because it’s sweet, salty, crunchy, smooth…everything in one dish. I personally think it is the gorgonzola that makes this recipe of course though since I’m a massive cheese fan.

Pan-Seared Brussels Sprouts with Cranberries & Pecans

Recipe by: Rachel Schultz

Serves: 2

Ingredients:

• 1/2 cup quinoa
• 1/2 pound brussels sprouts, de-stemed, outer leaves removed, and halved
• 1/3 cup fresh cranberries
• 1 1/2 Tbsp. olive oil
• Salt & pepper
• 1/2 Tbsp. balsamic vinegar
• 1/2 Tbsp. maple syrup
• 2 Tbsp. pecans
• 2 Tbsp. gorgonzola cheese, crumbled

Directions:
1. Prepare quinoa according to package instructions.

2. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.

3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

4. Toss barley, brussels sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.