Kung Pao Brussels Sprouts with Ginger Quinoa

Sources: Well Vegan & All Recipes | Serves: 2 | Time: 40 min



Changes

  • Used infused EVO

  • Used agave instead of maple syrup

  • Used coconut aminos instead of soy sauce

  • Used tapioca starch instead of corn starch

  • Used veggie broth instead of chicken broth

  • Left out a few ingredients in the quinoa

Ingredients


Sprouts

1 lb #BrusselsSprouts, trimmed and halved

1 tbsp Tubby Olive garlic infused EVO

2 tbsp chili garlic sauce

1 ½ tbsp agave nectar

3 tbsp coconut aminos

2 tsp tapioca starch

½ tbsp + 2 tsp sesame oil, divided

½ tbsp fresh ginger, grated

2 tsp rice vinegar

1 tbsp water

1 bunch green onions, sliced (separate white parts from green, cook with white garnish with green)

¼ cup roasted #peanuts


Quinoa

1 tbsp garlic infused EVO

1 cup #quinoa

2 cups veggie broth

2 tbsp coconut aminos

1 tbsp minced fresh ginger

1 clove garlic, minced


Ingredients

Start with the quinoa. Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add broth, aminos, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork when ready.


Meanwhile, preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. Transfer the sprouts to a baking sheet lined with parchment paper or silpat. Drizzle with olive oil and toss to evenly coat. Roast for 20 – 25 minutes, flipping the sprouts halfway through to ensure even browning. When done, the Brussels sprouts should be tender and caramelized on the edges.


While the sprouts roast, make your sauce. Combine the chili garlic sauce, agave, aminos, tapioca starch, 2 teaspoons of sesame oil, ginger, rice vinegar and water in a mixing bowl. Whisk to thoroughly combine. Set sauce aside.


Add ½ tablespoon of sesame oil to a large, deep skillet and heat over medium-high. Once hot, add the green onion and sauté until bright green and slightly wilted, about 2 minutes. Remove the Brussels sprouts from the oven and add them to the skillet. Toss with the green onion and sauté for a minute more. Then pour in the sauce. Continue to cook for 2 – 3 minutes, until the sauce has thickened and the sprouts are coated.


Remove from heat and stir in the peanuts. Pour over the quinoa. Sprinkle some green onion on top.


Journal


Food & Drink

2 cups of coffee

6 glasses of water (aiming for 2 more before bed)

Egg white wrap with swiss cheese, greens, and sun dried tomatoes

Salad with broccoli, olives, red bell pepper and mango-orange vinaigrette

Broccoli

Handful of cereal

Tonight's recipe


Exercise

1.7 mile walk

6000+ total steps

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