Quinoa with Hazelnut Parsley Pesto
A nutrient-rich quinoa dish combined with a flavorful hazelnut parsley pesto and tender Brussels sprouts, perfect as a wholesome main or versatile side dish.
Equipment
- Food processor
- medium saucepan
- Large saucepan or skillet
- Knife
- Measuring cups
- Wooden spoon
- Baking sheet
Ingredients
For the pesto:
- ¼ cup 34 g hazelnuts, toasted (see note)
- 2 cloves garlic grated
- 2 tablespoons 30 ml fresh lemon juice
- 1 teaspoon coarse sea salt
- 1½ cups 90 g fresh curly parsley
- ¼ cup 60 ml extra-virgin olive oil
For the quinoa:
For the sprouts:
- 1 tablespoon 15 ml canola oil
- ¼ cup 40 g chopped white onion
- 10 Brussels sprouts trimmed, cleaned, and quartered
- 1 tablespoon 15 ml fresh lemon juice
- ½ teaspoon coarse sea salt
- 1 tablespoon 15 ml sherry wine or water (optional)
Instructions
To Make the Pesto:
- In a food processor, pulse the toasted hazelnuts into a fine meal.
- Add the garlic, lemon juice, salt, and parsley.
- Process for 1 minute, scraping down the sides as needed.
- Drizzle in the olive oil while blending, processing until a smooth paste forms.
- Adjust consistency with more oil if necessary.
To Make the Quinoa:
- Bring the water to a boil in a medium saucepan.
- Stir in the rinsed quinoa and cook uncovered over medium heat for 10 minutes.
- Drain the quinoa and combine it with the prepared pesto in a large bowl.
- Set aside.
To Make the Brussels Sprouts:
- Heat the canola oil in a large skillet over medium heat.
- Sauté the onion for about 4 minutes, or until translucent.
- Add the Brussels sprouts, lemon juice, and salt.
- Cook for 6–8 minutes, stirring occasionally, until tender.
- If the sprouts stick, deglaze the pan with sherry wine or water.
Combine and Serve:
- Add the cooked Brussels sprouts to the quinoa-pesto mixture.
- Toss gently to combine.
- Serve warm.
Notes & Wine Advice
Wine Pairing:
Pair with a crisp Sauvignon Blanc or a light Chardonnay to complement the nuttiness and lemony brightness of the dish.Nutrition values
Calories: 420 kcal | koolhydraten: 42 g | Eiwitten: 12 g | Vet: 22 g | Suiker: 4 g