Quinoa with Roasted Brussel Sprouts & Carrots, Kale and Bacon

By twironen

Ingredients

• For Dressing:
• 1 Cup Quinoa
• 2 Cups Water
• 1/2 Cup of Chicken Stock
• 4 Carrots, Peeled
• 1/2 Brussel Sprouts
• 1/2 Pound Bacon
• 1 Bunch of Kale
• 1 Can of Butter Beans or Cannellini Beans
• Olive Oil
• Salt & Pepper
• 1 Leek, Diced
• 2 Tbs Sherry Vinegar
• 3 Tbs Olive Oil
• 1 Tbs Sugar
• 1 Tbs Mustard
• Salt & Pepper

Details

Servings 6

Preparation

Step 1

Cook Quinoa, Cook Bacon (then cut bacon into small pieces)

Meanwhile, saute leeks in olive oil over medium low until brown and tender. Combine rest of dressing ingredients.

Meanwhile, roast brussel sprouts and carrots on 400 degrees for 35 mins. Toss Brussel Sprouts and Carrots in Olive oil, salt and pepper before roasting.

Saute Kale in Olive Oil for 10 mins, then add 1/2 cup of chicken stock and cook until tender

Combine all ingredients including beans in large bowl, add black pepper and serve.