Brussels Sprouts Quinoa Saute

Rinse and drain the quinoa. In a saucepan, bring 1 cup water or chicken stock and the 1/2 cup quinoa to a boil. Cover the pan, reduce heat and simmer for about 15 minutes. Set aside.

While the quinoa is cooking, prep your Brussels sprouts. I trim off the base and remove outer leaves. Then I shred the Brussels sprouts by thinly slicing them. Watch your fingers. If your knife isn’t very sharp, those little sprouts move around a lot.

In a large dry skillet, toast walnuts for about 5-7 minutes over medium heat. When done, remove the walnuts from the skillet and set them aside. In the same pan, cook bacon pieces until crispy and delicious. Remove them from the skillet with a slotted spoon and set aside. In the same pan with the bacon fat, add the shredded Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until Brussels sprouts are bright and slightly wilted, about 2-3 minutes.

Add the quinoa, bacon pieces, toasted walnuts and dried cranberries and toss lightly to combine. Turn into a bowl and serve.