Sauteed Brussels Sprouts Leaves over Quinoa

• 2 Tbs. blanched hazelnuts, chopped
• 3/4 cup quinoa
• 8 oz. Brussels sprouts, trimmed and halved
• 2 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 3 Tbs. crumbled feta cheese, optional
• 2 tsp. grated fresh lemon zest

1. Preheat oven to 350F.
2. Toast hazelnuts 5 to 6 minutes, or until light brown, shaking pan occasionally.
3. Set aside.
4. Bring 1 1/2 cups water to a boil.
5. Add quinoa and salt, if desired; cover; and cook 15 minutes, or until liquid is absorbed.
6. Remove from heat, and set aside.
7. Meanwhile, peel leaves off Brussels sprouts halves, and discard inner core.
8. Heat oil in skillet over medium-high heat.
9. Saute Brussels sprouts leaves 5 minutes.
10. Add 3 Tbs.
11. water, cover, and cook 1 minute more, or until leaves are tender.
12. Stir in garlic.
13. Toss with quinoa; hazelnuts; feta, if using; and lemon zest.
14. Season with salt and pepper, if desired.

blanched hazelnuts, quinoa, brussels sprouts, olive oil, garlic, feta cheese, lemon zest

Taken from www.vegetariantimes.com/recipe/saut-233-ed-brussels-sprouts-leaves-over-quinoa/ (may not work)