Author Notes
I’ve added to my favourite vegetable some bacon, sweet chestnuts and quinoa, to create a flavoursome superfood meal. —Justina
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Ingredients
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200 grams
brussels sprouts
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1 cup
quinoa, uncooked
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100 grams
whole chestnuts
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6
thick smoked bacon rashers, cubed
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2
organic gluten-free stock cubes
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2 tablespoons
extra virgin olive oil
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1 tablespoon
butter
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1 pinch
salt
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1 pinch
pepper
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1 handful
fresh parsley
Directions
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Rinse and prepare the Brussel sprouts by removing the first few layers (if necessary) and using a knife to make two slight indents in the bottom of each sprout to produce an 'x'.
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Sprinkle on a little sea salt, pepper and oil over the Brussels sprouts and place in a tray and in the oven for approximately twenty minutes or until tender and golden in places.
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Fry the bacon and set aside.
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Add the cooked quinoa to the Brussels sprouts and carefully mix together. Add a bit more salt and pepper, if needed
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Add the bacon, chestnuts and parsley to the quinoa and sprouts and serve.
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