Feed Your Beauty: Roasted Brussel Sprout Quinoa

Brussel Sprouts are SO rich in nutrients that we would need an entirely separate post just to list them all!  BUT one thing that we will note is that brussel sprouts are extremely high in is Vitamin C! Vitamin C helps your body to produce more collagen, which gives your skin more elasticity… which will give you an age-defying, youthful glow!


PLUS brussel sprouts are delicious when you cook them right… and we have found a recipe that definitely cooks them right!  Check it out…


roasted brussel sprouts




Serves 3

3 servings of quinoa

3 cups of brussel sprouts

5 portobello mushrooms

1 cup of pomegranates

2 tablespoons of apple cider vinegar

1 lemon

chill flakes

olive oil

salt & pepper





Pre-heat the oven to 200C. Then slice off the hard end of the brussel sprouts, before peeling off their outer layer of leaves and cutting them in half.


Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes – until they being to crisp and the very edges turn ever so slightly brown.


While the sprouts cook prepare the quinoa. Boiling it in a saucepan with water, 1 tablespoon of apple cider vinegar and a sprinkling of salt. Allow the quinoa to simmer for about 30 minutes, until each grain is lovely and soft.


The mushrooms will take about eight to ten minutes to sauté so can be cooked last. Simply peel off their skin, remove the hard stalk from their middle and cut in half, before cutting each half again into thin slices. Place them in a fryingpan with olive oil, salt, and any dried herbs – you can use oregano, thyme or herbs de provence, but none of these are essential. Cook on a low to medium heat until they soften and brown.


Source: Deliciously Ella


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