With Black quinoa and Citrus Mayo.
| Prep time | Total time |
|---|---|
| 30m | 40m |
Ingredients
| Ingredient | Quantity |
|---|---|
| garlic | 3 cloves |
| ginger | 1 oz fresh or 2 tsp. ground |
| lime | 1 |
| radishes | 3 |
| agave | 2 tsp. |
| black quinoa | 3/4 cup |
| Vegan mayonaise | 1/4cup |
| Bali BBQ sauce | 1/4cup |
| Sesame seeds | to taste |
| Sriracha | to taste |
| Jalapeno | 2 |
Directions
- Mince garlic and ginger. Trim and halve the Brussels sprouts. Thinly slice the radishes and japapeno.
- Add 2 tsp. lime juice, 1/2 tsp. agave to sliced radishes in a small bowl and set aside to marinate.
- Cook quinoa.
- Add brussels sprouts and a pinch of salt to skillet over high heat until well browned on one side. Reduce heat and cook until fork-tender, 10-12 minutes.
- Add lime zest, lime juice and vegan mayonaise to small bowl and set aside.
- Add garlic, ginger, remaining agave and Bali BBQ sauce to the brussel sprouts and continue cookie for 1-2 minutes
- Divide the quinoa between bowls and top with brussel sprouts and marinated radishes. Drizzle with citrus Mayo and sriracha. Sprinkle with sesame seeds and japapeno slices.