Lemon-Cranberry Vegetables Over Quinoa

Healthy Recipes

Lemon-Cranberry Vegetables Over Quinoa

Go meatless once a week for your health & the environment.

James Carriere

1. In a large pot of boiling water, cook Brussels sprouts for about 3 minutes, until tender but still crisp. Drain, quarter and set aside.
2. In a large pot, combine quinoa with 4 cups water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer for about 20 minutes, until quinoa is tender.
3. Meanwhile, combine honey, lemon juice, zest and cranberries in a skillet.
4. Cook over medium heat for 5 minutes, add radishes and 1 tablespoon of butter. Cover and cook 5 more minutes, then uncover and cook an additional 5 minutes, until radishes are tender but still crisp and honey-cranberry-lemon mixture turns into a glaze. Remove from heat and set aside.
5. In a skillet, melt the remaining 2 tablespoons of butter, then add Brussels sprouts and lightly brown, about 5 minutes. Add radish mixture, toss and cook another 3 minutes.
6. Serve Brussels sprouts mixture over quinoa, garnishing with slices of lemon and dried cranberries.

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