Roast the brussels sprouts. Adding salt, oil and pepper is good enough but there are also some recipes out there for adding maple syrup for the last roasting cycle and it's really good.

Look up Mark Bittman's recipe for roasted potatoes with quinoa -- so good. I also frequently just make a dish with plain cooked quinoa and small cut up veggies (red pepper, green onion, carrot, etc.) It's also good mixed with beans (and has iron, protein, fiber)

I buy a quinoa in a box at Giant that is already ore-rinsed. Makes it so much easier!

Anonymous wrote:For brussel sprouts, I have made this delicious recipe the past two Thanksgivings to rave reviews!

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-brussels-sprouts-grapes-00000000044577/

This looks so yummy!

For brussel sprouts, I have made this delicious recipe the past two Thanksgivings to rave reviews!

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-brussels-sprouts-grapes-00000000044577/

Wash/soak quinoa still the little hair starts sticking out. Then you can add soup stock or something to flavor it. After that, serve as is, or you can even stir-fry/fry it (it'll hold up to the heat) to make it a bit crunchy.

I've never tried frozen brussels sprouts, but with the fresh ones I roast as PPs have said. I actually like them just steamed but know I"m in the vast minority on that one. Total foolproof way of getting almost anyone to eat them: cook some bacon, remove from skillet, saute halved or thinly sliced sprouts in the bacon fat, top with crumbled bacon once they're done.

I can't get on board with quinoa no matter how hard I try. I only make it for using in this recipe for breakfast "cookies" that are pretty good but which my 3-year-old won't touch. http://www.dinneralovestory.com/cookies-for-breakfast/

Cook quinoa in chicken stock and add bacon (and bacon fat too if you wish). Bacon makes everything taste good.

Roast brussel sprouts until they are browned with a little olive oil. Then make an easy yogurt sauce with plain yogurt, salt, pepper, and dill and drizzle it on or use it for dipping. So good!

Also, try quinoa cooked with raisins, dried cranberries, and a little honey.

PP, how do you wash them? Just a good rinse before halving them? That sounds yummy!

Fresh brussel sprouts: cut in half, heat a skillet with a little butter then toss in sprouts with a little salt and pepper and saute. DH and DS both eat them...you can also use olive oil to saute them in but the butter will cut some of the bitter taste.

I serve quinoa just like I would oatmeal...brown sugar, dried fruit, almonds. I cooked it in almond milk last week and it went over really well.

I use fresh brussels as well, but I roast them. This avoids the stinky smell from steaming, too. Just cut in half or quarters & toss with olive oil, s&p, whatever else you like (fresh or dried garlic, shallots, onions, ginger, etc). Then roast in a shallow pan at 400-425 for 15-30min, stirring periodically. This works great with broccoli too. My whole family loves it. (And kids don't have the negative brussels sprout associations that our generation has, since they're so trendy these days!)

Don't forget to RINSE the quinoa really really well in a fine mesh strainer. Otherwise it has a slight bitter taste.

I use fresh brussels sprouts because I think they taste better. But it's worth a try with frozen:

Steam with salt, pepper until just tender. Toss them in some olive oil, lemon juice, and toasted almonds. Enough to coat. Yum.

quinoa and kale quiche. yum, but it takes while.

Anyone have good ways for cooking quinoa and brussel sprouts? (Not together.) I've heard cooking quinoa with chicken stock rather than water is a good way to go.
And what about froze brussel sprouts? Trying to get my 20-month-old to eat different things. TIA.