by Susan Hanna

This side dish from Lynn Crawford’s new cookbook Farm to Chef is colourful and satisfying. Cooked quinoa is topped with sautéed shallot and Brussels sprouts leaves and then garnished with grated pecorino cheese. Healthy and delicious!

Serves 4.

Avoiding Additives and Preservatives

Make sure the butter and cheese do not contain colour. For more recipes using all-natural ingredients, visit Eye For a Recipe.


  • 1 cup (250 ml) uncooked quinoa
  • 2 tbsp (30 ml) olive oil
  • 2 cups (500 ml) water or stock
  • ½ tsp (2 ml) kosher salt
  • 2 tbsp (30 ml) unsalted butter
  • 1 shallot, julienned lengthwise
  • 2 cups (500 ml) Brussels sprout leaves
  • 1 tsp (5 ml) chopped thyme leaves
  • Kosher salt and cracked black pepper
  • ¼ cup (60 ml) finely grated pecorino cheese


 Place quinoa in fine-mesh sieve. Rinse thoroughly with cool water for about 2 minutes, then drain well.

Heat olive oil in a medium saucepan over medium-high heat. Add drained quinoa and cook, stirring often, for about 1 minute to let the water evaporate and toast the quinoa. Stir in water or stock and salt and bring to a rolling boil. Lower heat to a simmer, cover and cook for 10 to 12 minutes, until tender and almost all the liquid has been absorbed.

Remove from heat and let stand, covered, for 5 more minutes. Remove the lid and fluff quinoa gently with a fork. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed. Set aside and keep warm.

In a large skillet over medium heat, melt butter. Add shallot and cook until translucent, about 3 minutes, stirring often. Add Brussels sprout leaves and thyme and cook until leaves are barely wilted, about 5 minutes, stirring frequently. Season to taste with salt and pepper.

Spoon quinoa into a serving bowl, then top with Brussels sprout mixture and pecorino. Serve immediately.

From Farm to Table by Chef Lynn Crawford