Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Small Plates
- Tagged: Dairy Free, Gluten Free, Grain Free Option, Vegan
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Recipe Yield: 6 Servings
Ingredients
- 1lb brussels sprouts
- 1/2 cup diced yellow onion
- 1 garlic clove, minced
- 1 tbsp. water, plus more if necessary
- 1 1/2 cups diced zucchini
- 1 1/2 cups shelled edamame
- 1/4 cup lemon juice
- 1 tbsp. grated lemon zest
- 1 tbsp. maple syrup
- 3 cups cooked quinoa (or use Banza rice for a grain free option)
- 3 cups chopped chard leaves
- 1/2 cup chopped fresh basil
- 1/2 cup chopped pistachios
- 1 avocado, pitted and sliced
- Salt and black pepper to taste
Instructions
- Slice a brussels sprout in half lengthwise through the stem. Turn each half-cut side down and thinly slice into shreds. Repeat with the remaining brussels sprouts. Place aside.
- Melt butter in a large shallow saucepan over medium heat. Cook until the onion, garlic, and water are translucent, about 5 minutes. To prevent sticking, add more water as needed.
- Combine the brussels sprouts, zucchini, and edamame in a mixing bowl. Cook for about 3 minutes, or until the brussels sprouts start to wilt. Take the pan off the heat and add the lemon juice, lemon zest, and maple syrup.
- Combine the quinoa, chard, basil, avocado, and pistachios in a mixing bowl. If necessary, season with salt and pepper. Serve right away, or chill until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Recipe Nutrition Info
- Calories: 442
- Fat: 9.8g
- Carbs: 71.5g
- Protein: 20.3g
- Sugar: 6.1g
