Ingredients
3 tablespoons olive oil, divided 3 shallots, minced3 garlic cloves, minced2 cups plus 2 tablespoons water, divided 1 cup quinoa, rinsed1 cup fresh Brussels sprouts1/2 cup dried cranberries1/2 cup chopped walnuts, toasted2 tablespoons chopped fresh parsley1/4 cup lemon juice1/2 teaspoon salt1/8 teaspoon pepper
Preparation
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove.
In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool.
Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores.
Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes.
