Enjoy this hearty, crunchy and savory dish featuring cruciferous vegetables that contain a phytochemical called isothiocyanates which are thought to reduce the risk of cancer and chronic diseases and help enhance detoxification. The dish also has a good amount of fiber that can aid digestion and support healthy gut bacteria.
Ingredients:
- 2 lbs brussels sprouts, cauliflower and/or broccoli (singular or in any combination)
- 4 tbsp of olive oil
- ¾ cup sliced almonds
- ¼ cup quinoa
- ½ tsp salt
- 2 minced shallots
- 4 chopped scallions
- ½ cup chopped parsley
- 2 tsp red wine vinegar
- 2 ounces of ricotta salata or feta cheese
Directions:
- Preheat oven to 425F
- Clean, cut and trim the brussels sprouts, cauliflower and/or broccoli
- Toss in 1 tbsp of olive oil. Season with salt & pepper. Place on a parchment paper lined backing sheet and roast at 425F for 15-20 mins
- In a pan, add 1 tbsp olive oil, heat to medium then add quinoa (does not need to be pre-cooked), almonds and salt
- Toast until golden brown and set aside
- To a large bowl, add remaining 2 tbsp olive oil, 2 tsp red wine vinegar and whisk together then gently fold in sliced shallots, scallions, parsley, cheese and toasted quinoa-almond mixture. Then add the brussels sprouts, gently mix everything together.
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