Balsamic Brussels Sprouts and quinoa—-Vegan Meals for 1!

I found myself the other night with no child and no boyfriend at my house!

I try to cook every night, and try to make my meals healthy for my family.

We try to eat vegan at least 3 nights a week, mostly for environmental reasons. There are reasons for hunting and meat eating I don’t find veganism as cut and dry as others make it. But that’s another story for another day.

This day I wanted to make myself a delicious vegan meal.

Usually I keep staples like rice, quinoa, pasta. And flavors on hand like vinegars and sauces. This makes grocery shopping much easier it’s important to keep a variety of flavors as well.

I rarely ever cook for just myself, it’s actually easier to cook for more people! But here is my recipe for a simple and quick vegan dinner for when you are home alone!

Ingredients

1 cup Brussels sprouts

1/4 cup quinoa

1/4 cup chopped pecans

1tbs balsamic vinegar

2tbs olive oil

1tps salt

1tps sugar

Juice of 1/4 lime

The steps:

Preheat oven to 450 degrees

Start by chopping up the Brussels, I quarter my Brussels because I like the way they cook better. Place on 1/2 of a cookie sheet.

Add the chopped pecans, olive oil, sugar, salt and vinegar to the cookie sheet. Use your hands to toss it all so that everything is evenly coated.

Pop the cookie sheet into the oven.

For the quinoa place the 1/4 cup of quinoa into a small sauce pot. Add 1/2 cup of water to the quinoa and bring to a ROLLING BOIL. Cover with lid and reduce heat to low! Allow to simmer 10 minutes and turn off the heat. Once the Brussels are done the quinoa will be as well!

The Brussels will only take 15-20 minutes depending on their size. Keep an eye on them. In another bowl mix a splash of olive oil with salt and lime juice to top the quinoa when finished.

I like to throw it all in one bowl so the flavors mix together!