‘Tis the season for Meyer Lemons and Brussels sprouts! Did you know…that Meyer lemons are native to China and were primarily used as a decorative houseplant. Brussels sprouts are an outstanding source of glucosinolates and sulfur-containing nutrients, which help the body’s detox system. Brussels sprouts are also a source of many vitamin antioxidants and most importantly, provide special nutrient support closely connected to cancer prevention. Eat them raw as often as you can for added nutritional benefits!
1 cup quinoa, rinsed well
Mineral salt, like Real Salt
1 Meyer lemon
1/4 cup of extra-virgin olive oil
10 ounces Brussels sprouts, trimmed and thinly sliced (use a mandolin)
1/4 cup walnuts, roasted and chopped
2 scallions, thinly sliced (1/2 cup)
1/4 teaspoon crushed red pepper flakes
- Place quinoa and 1-½ cups of water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl, and let cool.
- Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (2 tablespoons) and whisk in oil in a slow, steady stream.
- In a serving bowl, add quinoa, lemon zest, Brussels sprouts, walnuts, scallions, and red pepper flakes. Season with ½ teaspoon salt and drizzle with vinaigrette. Stir to combine.
Serve immediately, or refrigerate. Good for up to 3 days.
Source of recipe: MarthaStewart.com