Brussels Sprouts with Quinoa and Feta Cream
The Brussels sprouts with quinoa and feta cream from Spoonsparrow is quick to make and tastes wonderfully aromatic.
Ingredients
- 200 g Quinoa
- Salt
- 1 kg Brussels sprouts
- 3 tbsp Rapeseed oil
- chili flakes
- 1 tbsp honey
- 150 ml Vegetable broth
- 150 g feta (45% fat in the whole product)
- 100 g Yogurt (3.5% fat)
- Pepper
- 2 sprigs parsley
Instructions
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1.
Rinse quinoa under water and cook it in twice its volume of boiling salted water for about 15 minutes until al dente; then let it cool.
-
2.
Meanwhile, clean, wash, and cut the brussels sprouts into strips. Heat 1 tbsp oil in a pan. Sauté the sprigs for 3 minutes over medium heat. Season with salt and chili flakes, drizzle honey, and let caramelize lightly for 2 minutes. Pour in broth and cover; steam the sprouts over low heat for 5 minutes.
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3.
For the cream, blend feta and yogurt until smooth, seasoning with salt and pepper. Wash parsley, pat dry, and chop finely; mix about half of it with the remaining oil and stir into the quinoa before plating.
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4.
Place the sprout strips on top of the quinoa. Drizzle some feta cream over them, serve the rest separately, and sprinkle the remaining parsley over the dish.
