Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Gluten free spring side dish of quinoa with Brussels sprouts
Gluten-free quinoa with Brussels sprouts, leeks and almonds.

It might be love.

If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It's one of our favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once.

In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot.

That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. "Keen-wa" is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.

Quinoa with Brussels sprouts and almonds
A lovely vegan dish- roasted Brussels sprouts and quinoa.

Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Recipe posted April 2011.

This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch.

First- make your quinoa.


1 cup quinoa
2 cups water
Sea salt, to taste


Rinse the quinoa thoroughly in a fine sieve. Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.

Meanwhile- preheat the oven to 400ºF.


In a roasting pan, combine:

1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill

To serve:

2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste


Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

Serve immediately.

Cook time: 1 hour

Yield: Serves 4

Recipe Source: glutenfreegoddess.blogspot.com

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Gluten free quinoa with veggeis
Go vegan for Spring- at least once- with this delicious quinoa dish.

Recipe Notes:

Use just-opened plump and juicy golden raisins in this dish- not those dried up,  rock hard raisins you excavated from nether regions of your pantry. (In a pinch, you could rehydrate crusty raisins by soaking them in a little hot water for a few minutes, then drain well.)

Golden balsamic vinegar adds a bright, tart edge to this recipe, but if you don't have any on hand, you could use apple cider vinegar, rice, or Champagne vinegar- just be sure it tastes clean and fresh- not overpowering (and I know you know this, but, Darling, vinegar is also best when it hasn't been fermenting in your cupboard for a year and a half).

Remember, your recipe will only be as good as your ingredients.

More Brussels sprouts (and quinoa) recipes from food bloggers:

Golden Beets and Brussels Sprouts at Simply Recipes
Savory Roasted Brussels Sprouts at Gluten Free Gobsmacked
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts at Kalyn's Kitchen
Brussels Sprouts Salad at Gluten-Free Girl
Golden Crusted Brussels Sprouts at 101 Cookbooks
Chickpea Quinoa Spinach Salad at Perfect Pantry

xox Karina


brandi said...

This sounds fabulous. I just recently tried leeks for the first time and am in love! I can't wait to try this.

Nicole said...

I first ate quinoa while living in Peru. I loved it before I knew it was good for you at all. I love it because... it's yummy!

Lauren @ Spiced Plate said...

I love how warm and comforting this meal looks, while also hinting at the coming of spring.

Kalyn said...

Oh baby! This sounds just amazing. And surprise, I think I am turning into a quinoa lover!

Mandy said...

These are all of my favorite foods rolled up into one delicious roasting pan. I cannot wait to try this out!

Lydia (The Perfect Pantry) said...

I love the addition of raisins to balance the bitterness of the Brussels sprouts. And I'm forever grateful to you for introducing me to quinoa made in the rice cooker. That's my go-to method for cooking now.

J said...

This is fantastic. I was just looking at basically these ingredients in the kitchen, wondering what to make for dinner. And then I saw your post. Can't wait!

The teenie foodie said...

I agree, quinoa is also my favourite grain, far more tasty and delicate that rice... This recipe looks divine and does wonderful justice to this grain! I love roasted brussel sprouts, and I love how you've combined it with raisins in this dish. I'd love to try this some day... Thanks for sharing these gorgeous photos.

Teenie Foodie

forgottenbeast said...

Mmm, I love brussel sprouts every way shape and form--and these look particularly good! My roommates may complain about the "cabbage-y" smell when I cook 'em, but they'll just have to deal! And, oh, I wish things were still just as good after sitting in cabinets for unnecessary amounts of time...at least I'm out of raisins so those will be freshly purchased

Melissa F. said...

I made your recipe last night. It was great! I sauteed some asparagus in garlic and added them at the end. Thank you!

Anonymous said...

Must rinse the saponins off the quinoa before cooking or it will be bitter....

Dana said...

My hubby would never be full with this dish but I should make it for my self! Nice one.

JoLynn-dreaminitvegan said...

I love quinoa! What a wonderful way to use brussel sprouts.

Eunice said...

This meal looks warm. It gives me the feeling that it can comfort me whenever I'm feeling down or maybe when I'm having a bad day. This really looks comforting! Thanks for sharing this recipe to us!

Ali said...

Yum. Double yum! Brussels Sprouts and Quinoa - both my favs! ;-)

freeeatsfood.com said...

Karina, this was wonderful! We had it last night for dinner, but I enjoyed it even more today as a cold salad. For some reason I was possessed to grab a handful of red grapes and toss them on top too. DELICIOUS! My co-workers were jealous.

The InTolerant Chef said...

How nice to be loved just on your own merits, not because you have too, just because you eant too!

EatAllTheThings said...

Beautufil! It's all of my favorite things all in one dish! I can't wait to try this!

Karina Allrich said...

Thanks, Everyone, for the quinoa and Brussels sprouts love. Have a beautiful day! xox


Cathy @ What Would Cathy Eat? said...

What a delicious sounding recipe. I may try parsley instead of dill because I'm not a dill fan. But in any case, this is at the top of my must-try list!

MrsSpock said...

Made this tonight (minus the almonds, we were out) and it was fantastic!

KarenTKent said...

Hi Karina,
I'm curious what you mean about Quinoa being a 'faux grain'?

Karina Allrich said...

Thanks, Everyone for your quinoa-sprouts enthusiasm.

For Karen (from my How to cook quinoa in a rice cooker post) - Besides its worth-its-weight-in-gold gluten-free status, quinoa is a superb source of balanced vegetable protein (so important for vegans and vegetarians) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not even a grain, Bubela. It's actually a seed. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring.

Do we care?

Read more: http://glutenfreegoddess.blogspot.com/2009/01/how-to-cook-quinoa-super-easy-way.html#ixzz1J8rvgBy8

xox Karina

Leigh said...

It's in the oven right now! (I cut the oil, vinegar & dill in half - I hope I don't regret it!) It smells fantastic. I love your recipes.

lindsaybrust said...

This was absolutely FANTASTIC. Thank you Karina!

clarecooks said...

I found some gorgeous brussels sprouts at the store today and I remembered I had this recipe saved in my reader. I was sold the second I saw four of my favorite ingredients together (brussels, balsamic, dill and garlic!). I upped the garlic to about 5 cloves and it turned out wonderfully! This was absolutely delicious!

Cathy @ What Would Cathy Eat? said...

Sounds great - thanks for posting. I'm going to use fresh dill instead of dried, I think.

Carrie Oliver said...

Perfect! I have all the ingredients on hand and was looking for something that could use up the huge bunch of dill in the refrigerator.

Kathy Fannon, Certified Holistic Health Coach said...


Being a vinegar lover, I added another tablespoon when I took the veggies out of the oven. :)

Next time I'd like to add more variety of veggies (broccoli, cauliflower, and my son asked for baby corn!), double the raisins and maybe use just a tad less quinoa (or add more veggies).

This was perfect as a main dish for supper but would also make a really nice side dish for Thanksgiving!

Kat Da Silva said...

Can't find the quinoa amount. Am I missing it in the recipe?

Karina Allrich said...

Kat- Look at the beginning of the recipe where it says first make your quinoa using one cup quinoa. As it cooks, you make the rest of the recipe.

Kat Da Silva said...

Ah. thanks Karina! Made the recipe this morning! YUM! I would add some brown sugar to the brussels, but I like them sweet. The raisins didn't give me sweet I needed. Question: Will this dish keep in the fridge until Friday night?

Karina Allrich said...

Hi Kat- Personally, I wouldn't serve this beyond a day. Leftovers develop histamines and bacteria- even in the fridge. The best taste and texture is when freshly made.

Debra said...

quinoa just plain tastes good. and it's good for you in a 'not in your face' kinda way. and it's so versatile. and it's as easy as rice. just wish it didn't cost as much as it does :(

jas - the gluten free scallywag said...

this looks delicious. I love warm quinoa salads with roasted veggies, will have to try out this brussel sprout version - yum!

Jen said...

Is there a substitute for vinegar? I'm allergic to vinegar :(


Karina Allrich said...

Thanks, Everyone for your lovely comments. xox

Jen- As for a vinegar sub- I usually recommend lemon juice.

Have a beautiful day- Karina

Shopgirl said...

This recipe was absolutely amazing! I was hesitant about adding the raisins because I wasn't sure how the sweet would combine with the salty, but it turned out phenomenally! And so easy to make!

oftheblessed said...

Best thing I've eaten all month!!!!!! SO glad I am subscribed to your newlsetter or this would have slipped right by me.

Blue Star Vermont said...

Quinoa + brussels sprouts - two of my favorites together. I can't wait to try this and share this with my brussels sprout loving gluten-free son when he comes home from college. Thanks for adding what I know will be a favorite recipe to our list.

Unknown said...

This was delicious. I used the breakfast quinoa recipe from Jeanette's Healthy Living and omitted the dill and vinegar. It was and earthy satisfying lunch. Thank you for all your wonderful recipes!

Sarasan said...

I just recently went vegan and didn't even know if I like brussel sprouts! I made this for breakfast this week. It made my house smell amazing and I now have co-workers asking me for the recipe. Thank you, again, Karina! Your website is not only a lifesaver, but I have yet to make anything I didn't absolutely relish!! Keep 'em coming please!!!! :)

Atlanta Nana said...

Very delicious recipe. I just made it for 2 Brussels sprouts haters an substituted broccoli and it was excellent. Also used red quinoa and it was pretty.

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