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–+ servings

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.
Couverts2
Preparation 40 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • medium saucepan
  • Large saucepan or skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Baking sheet (for toasting hazelnuts)

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:

  • 4 cups 940 ml water
  • 1 cup 168 g uncooked quinoa, rinsed and drained

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 | Carbohydrates: 42 g | Protein: 12 g | Fat: 22 g | Sugar: 4 g
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Course; Main Course / Side Dish
Cuisine; Fusion
Diets; Dairy-Free / Gluten-Free / Vegan