| title |
date |
draft |
tags |
cover |
| Okonomiyaki Style Brussel Sprouts |
2022-02-13T12:02:32-05:00 |
false |
| dinner |
| brussels.sprouts |
| quinoa |
|
|
With Black quinoa and Citrus Mayo.
| Prep time |
Total time |
| 30m |
40m |
Ingredients
| Ingredient |
Quantity |
| garlic |
3 cloves |
| ginger |
1 oz fresh or 2 tsp. ground |
| lime |
1 |
| radishes |
3 |
| agave |
2 tsp. |
| black quinoa |
3/4 cup |
| Vegan mayonaise |
1/4cup |
| Bali BBQ sauce |
1/4cup |
| Sesame seeds |
to taste |
| Sriracha |
to taste |
| Jalapeno |
2 |
Directions
- Mince garlic and ginger. Trim and halve the Brussels sprouts. Thinly slice the radishes and japapeno.
- Add 2 tsp. lime juice, 1/2 tsp. agave to sliced radishes in a small bowl and set aside to marinate.
- Cook quinoa.
- Add brussels sprouts and a pinch of salt to skillet over high heat until well browned on one side. Reduce heat and cook until fork-tender, 10-12 minutes.
- Add lime zest, lime juice and vegan mayonaise to small bowl and set aside.
- Add garlic, ginger, remaining agave and Bali BBQ sauce to the brussel sprouts and continue cookie for 1-2 minutes
- Divide the quinoa between bowls and top with brussel sprouts and marinated radishes. Drizzle with citrus Mayo and sriracha. Sprinkle with sesame seeds and japapeno slices.
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