Brussels sprouts and Quinoa cheese melt
Brussels sprouts are ready in Quebec. What a beautifull vegetable on its stem!
Ever wondered how to serve it elsewhere than on the side of the plate? Add sausages, cheese and whole grain to this bitter vegetable and it will become the star of a delicious, nutricious and somewhat Italian dish.
Ingredients:
2 ½ c. cooked Quinoa,
1 small can of V8,
½ green pepper,
½ red pepper,
2 leeks,
3 sliced sausages, your pick ( Italian would be great, but I used maple sirup ones ),
500 g sharp cheddar, grated,
10 brussels sprouts,
Salt and ground pepper to your taste,
¼ c. Extra virgin olive oil.
Instructions:
- Steam cook the brussels sprouts about 5 minutes or until they become bright green.
- While steaming, dice the peppers and slice the leeks.
- Once the sprouts are cooked, cut them roughly.
- Pre-heat the oven at 425 f.
- Coat an oven ready plate with olive oil.
- Spread one layer of Quinoa at the bottom, cover with vegetables and sausages. Grind pepper to your taste.
- Sprinkle half of the grated cheese.
- Spread another layer of Quinoa, add the rest of the vegetables and sausages.
- Pour the V8 can as evenly as possible.
- Top with the grated cheese. Drizzle with the rest of olive oil.
- Cook in the oven for 20 minutes or until the cheese becomes lightly brown.
Serve with olives.
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