This hearty vegetarian dish is perfect post-workout.
Brussels sprouts contain cancer-fighting chemicals known as glucosinolates, which help protect the stomach's lining from bad bacteria such as the kind that causes ulcers. “They’re perfect with protein-packed white beans and a healthy carb such as red quinoa,” says Philadelphia-based recipe developer Robert Luessen.
Photography by Jillian Guyette. Recipe development by Robert Luessen.
Ingredients
Directions
Step 1
In a small bowl, toss beans with one tablespoon olive oil and rosemary. Season to taste with salt and pepper and set aside.
Step 2
In a small skillet over medium heat, toast the quinoa until fragrant, stirring constantly for about three minutes.
Step 3
In another small bowl, whisk together champagne vinegar and remaining ¼ cup of olive oil. Season to taste with salt and pepper then store in an airtight container.
Step 4
Place the Brussels sprouts, cherry tomatoes, white beans, and quinoa in a separate airtight container and store everything in the fridge.
Step 5
To serve, top yogurt with hazelnuts, sesame seeds, and dried rose petals.