Thursday, February 3, 2011

Brussels sprouts, garbanzos, and quinoa

1 c red quinoa
2 c water
generous earth balance
1 red onion, sliced thin (shallots may work better)
1 can garbanzos
>2 T port
>1 t soy sauce
2.5 c shredded brussels sprouts (a dozen or maybe a couple more; use the food processor)

Start cooking the quinoa in the water. In a large pan, melt some earth balance and saute onion for 10 min. Add garbanzos and saute for another 20 min. At this point some of my onions still were barely soft when I was hoping for caramelized, but the garbanzos were nicely browning a bit and I was getting bored of stirring, so... Add the port and soy sauce to the pan and cook for another couple minutes. Stir in the brussels sprouts and cook for 5 min. Stir in the quinoa and add more port, soy sauce, and pepper to taste. It was tasty but a bit bland; much as it pains me to say so, it may have needed some bacon.

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