I knew Thanksgiving would be interesting this year, since I recently decided to stop eating meat. I haven't made much noise about it, partly because I wasn't sure I'd stick with it, but also because I haven't wanted to be a pain in the ass about it. Along those same lines, I really didn't want anyone to change up the Thanksgiving menu for me. I told my mom I'd come up with some sort of turkey-alternative for myself, and I'd try to make something the rest of the family would eat too.
My first idea was this: Brussel Sprouts & Cranberry Quinoa. The plan was to leave out the feta and serve up the pecans on the side (for my Grandma), but keep the rest of the recipe as-is. Bonus points: I could totally use this as an opportunity to sell my family on quinoa.
What I didn't realize was, apparently everyone else had the same idea. Our Publix was completely out of brussel sprouts. My mom's Publix? Also out. A third Publix that my husband and I made a last-minute pilgrimage to? You guessed it.
So, I finally called it and decided to sub in broccoli. And then, since I wasn't pan-searing anything, I subbed the fresh cranberries for Craisins. BEHOLD!
Cranberry Broccoli Quinoa (makes 4 side dish servings or 2 entree servings)
- 2 cups broccoli, chopped and cooked (I used Publix Greenwise steam-in-bag broccoli florets -- Sandra Lee would be proud)
- 1 cup vegetable broth (or water)
- 1/2 cup quinoa (un-cooked)
- 1/2 cup Craisins
- 1/2 cup pecans, chopped (not pictured)
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Salt n Pepa
- Rinse quinoa through a strainer (or not, if you get the pre-rinsed kind)
- Cook quinoa per package directions -- add one part quinoa and 2 parts broth to a sauce pan, bring to a boil, then lower heat and simmer for 12-15 minutes or until quinoa casings open up.
- Microwave the broccoli
- Combine all ingredients and mix
Lazy cooking FTW!
This was actually really tasty. I'll be making it again fo sho.