Creamy Mushroom, Quinoa & Brussels Sprouts Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Description
Mushrooms can easily become the true hero of a dish when cooked right. They are full of flavour and moisture and will soak up any liquid you use in the recipe. When cooking mushrooms, it’s important to use a flavorful liquid, or fats, and salt to flavour.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
Scale
- 1/4 cup avocado oil
- 1/2 white onion, finely chopped
- 8 white mushrooms, thinly sliced
- Pinch sea salt
- 2 teaspoons dried thyme
- 2 (14-ounce) cans coconut milk
- 1 cup quinoa
- 16 Brussels sprouts, ends trimmed and scored with an “x”
- Freshly ground black pepper, for seasoning
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a large Dutch oven over medium heat.
- Add the onions, mushrooms, thyme, and salt. Sauté for 5 minutes, or until mushrooms are cooked through.
- Add the coconut milk and bring to a boil.
- Add the quinoa and stir to combine.
- Cover and bake for 20 minutes.
- Add the Brussels sprouts and cover. Bake for 10 more minutes, or until quinoa is cooked, and Brussels sprouts are soft and bright in color.
- Season with pepper and serve.
Notes
Variation Tip:
If you’re not a fan of coconut, you can use hemp milk or a flavourful vegetable stock to make the mushroom sauce and cook the quinoa.
Nutrition
- Serving Size: 4
