This recipe turned into one of my favorite recipes this winter. It combines different flavors such as the acerbity of the brussels sprouts, the sweetness of the fresh vanilla and the soft acidity of the pomegranate in a wonderful tasty way.
Quinoa is a wonderful surce of plant based protein for everybody of you who is vegan or vegetarian and it is as well gluten free and easily digestible for everybody having a gluten intolerance. Furthermore it provides your body with iron and contains 50% more vitamin E than regular wheat.
Avocados are containing important unsaturated fatty acids, the pomegranate is full of antioxidants which are important to slow down the aging process of your skin and the brussels sprouts are a rich source of vitamin C and zinc which are both very important for your skin, nails and hair. And who of you does not want to have beautiful skin and healthy hair?!
Serves two:
– 1/2 of a cup of wholemeal quinoa
– one handful of brussels sprouts
– 2 small sweet potatoes
– 1 pomegranate
– 1 avocado
– 1 lemon (it should be an organic lemon as you will need the skin as well!!)
– 1 fresh vanilla bean
– pumpkin seeds
– chili flakes
– olive oil
– salt & pepper
Start with heating your oven to 200°c. Then you have to peel your sweet potatoes and have to cut them in bite-sized pieces. Give them into a bowl and drizzle them with some olive oil, salt and pepper. Take a baking tray and lay out some baking paper and spread out your sweet potatoes. Put them in the oven for about 10 minutes until they start becoming slightly golden. I love to use the grill function for the last two minutes to give them this little smokey flavor.
In the meantime you have to cook your quinoa in slightly salted water. I like my quinoa when it is still “al dente” so i cook it not more than 10-12 minutes. Scratch out your fresh vanilla bean and mix it with your quinoa. If you like you can also add the skin of your lemon. I personally love the intensive flavor!!
Now unhinge the seeds of your pomegranate and cut your avocado in small pieces and drizzle some lemon juice over them so they are not turning brown. Now as soon as your brussels sprouts are cooked you are already almost done!
Now you just need to steam your brussels sprouts in a little bit of water. I am always adding some salt but this is optional. I am always taking a big pot or even a pan and just cover the bottom with water. Then i cover it with the lid so the sprouts get steamed by the vapor. Do not cook your brussels sprouts too long to not loose too many vitamins. I actually really like when they are still a bit “crunchy” to get a bit more texture into my salad.
As soon as the brussels sprouts are cooked you can add the quinoa and the sweet potatoes to your pan. Add some lemon juice, the pomegranate and the avocado.
Now add some seasoning such as salt, pepper or chili flakes. Put your salad into a bowl and top it with the pumpkin seeds.
And ready is your super healthy and nourishing winter salad.
Bon appétit!!!
mademoiselle jus 