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Week of 10/21/13

Active: 35 min Total: 35 min
Original
Cuisines
American
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41

Ingredients

Metric
Servings:
4
Quinoa (1 1/2 cups):
  • Quinoa - 1 1/2 cups , uncooked
Balsamic Brussels Sprouts:
  • Brussels sprouts - 1 1/2 lbs , halved
  • Olive oil - 2 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Maple syrup - 1 Tbsp
  • Lemon - 1/2 , juice of
Pork Chops with Balsamic Red Onions:
  • Red onions (large) - 1 , sliced
  • Carrots - 1 lb , chopped
  • Garlic - 3 cloves , minced
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and dried
  • Cooking oil - 1 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Golden raisins - 1/2 cup
  • Coriander - 3/4 tsp
  • Cumin - 1/2 tsp
  • Brown sugar - 1 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Jam - 1 Tbsp ((strawberry, grape, mixed berry))

Prep

  1. Red onions (double if making Thursday's dinner) / Carrots / Garlic / Garbanzo beans - Prep as directed. (Can be done up to 3 days ahead)
  2. Brussels sprouts - Prep as directed. (Can be done up to 5 days ahead)
  3. Quinoa - Combine quinoa with 2x the amount of water (or stock if your prefer) in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

  1. Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
  2. Place brussels sprouts in a sheet pan and then cover tightly with foil. Bake for 6 minutes on top rack.
  3. Heat a skillet over medium-high heat. Add in 1 tbs. cooking oil and then garlic to heated oil. Next add carrots to the pan with a generous pinch of salt. Add 1/2 cup (118 ml) of water to the pan and saute until carrots are tender but still crunchy, ~5 to 8 minutes (add more water if the pan dries up and the carrots look like they may burn).
  4. Check on brussels sprouts. Take them out of the oven and toss with olive oil, vinegar, syrup, and a generous sprinkle of salt. Roast for another 10 to 20 minutes uncovered, giving them a shake midway through. Finish with a squeeze of lemon juice and season to taste with more salt and pepper.
  5. Return to pan of carrots. Add apple cider vinegar, raisins, beans, coriander, cumin, and brown sugar to the pan and saute for another 2 to 3 minutes. Season to taste with salt, sugar, and more spices. Remove and set aside.
  6. Return skillet to medium heat. Add in remaining tbs. of cooking oil and then red onions to heated oil with a sprinkle of salt. Saute until they're super soft, ~10 minutes. If the pan ever looks dry and the onions look like they might burn, add in a splash of water. At the very end, add in balsamic vinegar and jam (again, double if you're making Thursday's dinner). Cook for another minute or two to let the flavors absorb. Serve over carrots and chickpeas (and save half for Thursday's dinner if you doubled) with roasted brussels sprouts and quinoa.

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