Smoky Quinoa with Miso Brussels Sprouts

Those sprouts...it seems people love 'em or hate 'em. To the chagrin of my frequent dining companions I belong very strongly to the former category, but I believe very much that any dislike of brussels sprouts comes from having eaten them boiled instead of roasted. If I'm really not selling you on the tastiness of sprouts, feel free to substitute another veggie or veggies, and adjust the cooking time accordingly.

Smoky Quinoa with Miso Brussels Sprouts (serves 4)

1 cup quinoa
2 cups water
1 can cannellini beans
1 lb. Brussels sprouts
2 medium shallots
2 cloves garlic
1 Tbls. brown miso
2 Tbls. sesame oil
1 small bunch pea shoots, chopped
Olive oil
Smoked paprika
Salt
Pepper

Preheat the oven to 375 F. Rinse and drain the quinoa. In a large pot combined the quinoa and water and bring to a boil. Reduce to a simmer and cover, and cook for 30 minutes.

While the quinoa is cooking rinse the brussels sprouts and chop off the ends. Cut in half lengthwise and place into a large roasting pan, along with any stray leaves that fell off in the chopping process. Chop the shallots into small chunks, mince the garlic, and add both to the pan. In a small bowl mix together the miso and sesame oil and massage into the sprouts mixture with your hands. Roast for 15 minutes, stirring halfway through.

When the quinoa is done, drain and rinse the beans and add. Drizzle with olive oil and season with smoked paprika, salt, and pepper to taste. Fluff with a fork.

Scoop quinoa into a bowl and make an indentation in the middle. Top with brussels sprouts and garnish with pea shoots.