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White Bean Quinoa Risotto with Roasted Brussels Sprouts
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Ingredients
Brussels Sprouts
- 16 oz Brussels sprouts, trimmed, halved
- 2 tbsp extra virgin olive oil
- 1 tsp salt, to taste
- ¼ tsp ground black pepper, to taste
Risotto
- 8 oz quinoa
- 5 oz leeks, sliced in half moons (¼ in.)
- 3 oz celery, sliced on the bias (¼ in.)
- ½ oz extra virgin olive oil
- ½ tsp dried sage
- ¼ tsp garlic powder
- 2 oz dry white wine
- 1 can white beans (15 oz can), drained and rinsed
- 18 oz vegetable stock
- 1 oz unsalted butter
- 1 tsp salt, to taste
- pomegranate arils/seeds, to garnish
- Nutrition
- per 1 portion
- Calories
- 2142 kJ / 512 kcal
- Protein
- 17 g
- Carbohydrates
- 69 g
- Fat
- 20 g
- Saturated fat
- 6 g
- Fiber
- 12 g
- Sodium
- 1464 mg
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