Vegetarian

Shredded Brussels Sprouts with Quinoa and Citrus Caper Salsa (Lauren Godfrey of Golden) takes 60 minutes to prepare.

Shredded Brussels Sprouts with Quinoa and Citrus Caper Salsa (Lauren Godfrey of Golden) takes several minutes to cook.

Shredded Brussels Sprouts with Quinoa and Citrus Caper Salsa (Lauren Godfrey of Golden) makes 4 servings.

The ingredients for Shredded Brussels Sprouts with Quinoa and Citrus Caper Salsa (Lauren Godfrey of Golden) are:

1/2 cup uncooked quinoa
1/3 cup toasted almonds
1/2 pound brussels sprouts
1/3 cup buddha's hand citron, chopped (can substitute with 2 tbsp packed lemon zest)
2 tbsp. olive oil
2 tbsp Meyer lemon juice
2 tbsp capers, drained
2 tsp caper juice
2 tsp honey
1 tsp kosher salt

Here is how you make Shredded Brussels Sprouts with Quinoa and Citrus Caper Salsa (Lauren Godfrey of Golden):

1). In a small pot, place the uncooked quinoa and cover with a few inches of water. Bring to a boil and then simmer for up to five minutes until quinoa is not raw, but al dente, and the germ is just beginning to show. Drain and run under cold water until no longer hot. 3. Measure out 1/4 cup of the al dente quinoa and toss the remaining quinoa with 1/4 teaspoon of kosher salt and set aside. 4. Add a tablespoon of olive oil to a small skillet and turn up to medium/high heat. Once the oil is warm, add the 1/4 cup of quinoa that you set aside and toast it, stirring often until it begins to pop and turns golden brown, about five minutes. Drain on a plate with a paper towel and set aside to cool. 2. Preheat oven to 300 degrees. Toast almonds for 10 minutes, stirring halfway through until golden brown, and set aside to cool to room temperature. 3. Clean brussels sprouts by removing any dirty or imperfect outer leaves. Holding the sprout at the root end, thinly slice it crosswise. Place shredded sprouts into a large bowl and use your hands to separate the layers of the sprouts. You should end up with around four packed cups. 4. In a small food processor, add the buddha's hand, olive oil, Meyer lemon juice, capers and their juice, honey, and salt. Pulse all ingredients until incorporated, but still chunky. Add all of the quinoa (toasted and regular), half of the toasted almonds, and the citrus salsa to the large bowl with the shredded brussels sprouts. Garnish with remaining nuts and serve immediately.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SCOHANATOR.

The nutritional information for Shredded Brussels Sprouts with Quinoa and Citrus Caper Salsa (Lauren Godfrey of Golden) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 238.0

• Total Fat: 12.9 g
• Cholesterol: 0.0 mg
• Sodium: 70.2 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 4.2 g
• Protein: 6.3 g