Shaved Brussel Sprouts w Bacon, Quinoa, Almonds and lemon Dressing
Ingredients
For the vegetables
- 2 ½ cups Stock or water, plus some for the sprouts
- 1½ Tbsp Olive Oil
- 1 ¼ cups Quinoa
- Sea Salt to taste
- 2 cups Brussels Sprouts shaved
- ½ lb Bacon cut into matchsticks
- 3 cups Fresh Arugula roughly chopped
- 2/3 cup Raw Almonds chopped
- ¼ lb. Bacon cut into matchsticks (optional)
For the Dressing
- 3 tsp Sherry Vinegar
- 3 tbsp Fresh Lime Juice
- 2 Limes zested
- To taste Salt and Pepper
Method
- Bring stock or water to a boil, add quinoa and salt. Reduce heat and cook covered for 15 minutes. Keep covered and let stand for 5 minutes. Let cool and fluff with a fork.
- In a sauté pan, render bacon until crispy, strain the bacon and keep about 2 tablespoons of the fat in the pan.
- Sauté Brussels sprouts and almonds on medium heat in bacon fat (if using bacon, or olive oil) stirring often, for about 2 minutes until the Brussels sprouts are cooked. Be careful not to burn the oil.
- Transfer the cooked quinoa to a large bowl. Incorporate Brussels sprouts mixture and arugula and stir until well combined.
- Combine sherry vinegar, fresh lime juice, lime zest and salt and pepper to taste and whisk in mixing bowl. Pour the dressing over quinoa and mix well. Serve warm, or cold.