Sauteed Brussels Sprouts with Quinoa Brown Rice and Wine

Sauteed Brussels Sprouts with Quinoa by 2sistersrecipes.com

Sauteed Brussels Sprouts with Quinoa Brown Rice and Wine.  Brussels sprouts are gently sautéed with a package of quinoa and brown rice, and spiced with turmeric, cayenne, and garlic powder. Then simmer with white wine until all the flavors are infused together. This dish turned out to be – off the Hook!

This recipe is simple and satisfying, and we know you are going to love this recipe!  

Sometimes we just don’t have the time to make gourmet dinners from scratch, so sometimes, you need to hack a little, which is how I came to make my brussels sprouts with quinoa and brown rice.

Quinoa & Brown Rice…

There is this wonderful company called Seeds of Change that makes pre-cooked quinoa and brown rice in a bag, and I found it at Costco.  You can also find it on Amazon.

It’s organic and already flavored, but I like to add my own surprises to spice it up a bit.

Sauteed Brussels Sprouts with Quinoa, Brown Rice, and Wine by 2sistersrecipes.com
 

Ingredients You Will Need to Make This Dish…

Sauteed Brussels Sprout with Quinoa by 2sistersrecipes.com
 

How to Make Sauteed Brussels Sprouts with Quinoa, Brown Rice and Wine: 

1. First, chop the onion and sauté in olive oil until golden brown.  I like to cook my onions a bit longer to give it a lovely smokey flavor.

 

2. While onions are sauteing, begin cleaning brussels sprouts by running them underwater, trimming off the end and peeling off leaves if they are brown.

3. Cut brussels sprouts in half and add to boiling water.  You need to only blanch the brussels sprouts for about 2 minutes.

Sauteed Brussels Sprouts with Quinoa, Brown Rice, and Wine by 2sistersrecipes.com
 

4. Once the onions are done cooking you may add the brussels sprouts by carefully draining them out of the boiling water and adding them to the skillet. 

5. Then I added 2 packages of quinoa brown rice mixture, some spices, and white wine.

This dish literally took me no more than 15 minutes to make; this could not get any easier.  It was so delicious and very filling, dinner becomes a snap for a busy weeknight and for meatless Mondays!

Another great way to enjoy brussels sprouts! You’ll have to try this.

*Follow along below or you can jump down to the bottom for our full recipe card!

Ingredients for Sautéed Brussel Sprouts with Quinoa Brown Rice and Wine:

  • 1 medium yellow onion- chopped

  • 1 Tbsp. extra-virgin olive oil

  • 1 pound brussels sprouts- ends trimmed, cut in halves

  • 2 bags (8.5 ounces) Quinoa & Brown Rice mixture

  • 1 + 1/2 cups white wine

  • pinch of cayenne pepper

  • 1/8 tsp. ground turmeric

  • 1/8 tsp. garlic powder

  • salt and pepper to taste

  • 1 to 2 Tbsp. of grated Parmesan cheese

Directions To Follow:

1. First, chop the onion and sauté in a large skillet with olive oil, until golden brown.

 

2. Place spouts into a medium-size pot with boiling water and allows them to boil for 1 minute. Using a slotted spoon to carefully drain the water and transfer to the skillet with sauteed chopped onion.

3. Try to turn all of the sprouts so flat side is facing down on the pan, and sauté them on low flame, about 2 minutes.

 

4. Turn sprouts over once.  Then add two bags of the grain mixture and 1 + 1/2 cups of white wine to the skillet and stir. 

5. Add remaining spices, stirring again, then simmer on low heat for 10 minutes.

 
 

6. Turn off heat, sprinkle on top with grated Parmesan cheese and serve!

Yields: 6 servings

 
 
 
Yield: 6 servings

Sauteed Brussels Sprouts with Quinoa, Brown Rice and Wine

Sauteed Brussels Sprouts with Quinoa, Brown Rice and Wine

Brussels sprouts are gently sautéed with quinoa, brown rice, and spiced with turmeric, cayenne pepper, and garlic powder, then smothered with white wine until all the flavors are infused together. A delicious meal, easily done in ONE Skillet for easy cleanup!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 medium yellow onion- chopped
  • 1 Tbsp. extra-virgin olive oil
  • 1 pound (16-ounces) Brussels sprouts - ends trimmed, cut into halves
  • 2 bags (8.5 ounces) Quinoa & Brown Rice mixture
  • 1 + 1/2 cups white wine
  • pinch of cayenne pepper
  • 1/8 tsp. ground turmeric
  • 1/8 tsp. garlic powder
  • salt and pepper to taste
  • 1 to 2 Tbsp. of grated Parmesan cheese

Instructions

  1. First, chop the onion, toss it in a large skillet and sauté in olive oil on moderate heat, until golden brown.
  2. Place spouts into a medium-size pot with boiling water and boils them for 1 minute. Using a slotted spoon to carefully drain the water.
  3. Transfer the sprouts to the skillet with sauteed chopped onion. Try to turn all of the sprouts so flat side is facing down on the pan, and sauté them on low flame, about 2 minutes.
  4. Turn sprouts over once. Then add two bags of the grain mixture and 1 + 1/2 cups of white wine to the skillet and stir.
  5. Add remaining spices, stirring again, then simmer on low heat for 10 minutes.
  6. Turn off heat, sprinkle on top with grated Parmesan cheese and serve.
  7. Yields: 6 servings
 

Hi friends! Are you cooking with us?  If you try our sauteed brussels sprouts with quinoab brown rice recipe, let us know and leave a comment and a star rating below!

Or snap a photo and hashtag it on Instagram and on Pinterest; be sure to tag us @2sistersrecipes.  

It makes us happy to see what you cook!

Don’t forget to enter your email address in our ‘Subscribe Box’ and get our recipes FREE every time we post a new one and reminders of those great ones too!

Also, you can follow us on Facebook and Twitter!

Happy Cooking!  🙂

Similar Posts

Leave a Reply

Your email address will not be published.

8 Comments

    1. Hi Tricia! The quinoa and brown rice mixture is fully cooked and only really needs to be reheated for a few minutes. It really is a quick dish – enjoy!

    2. I made this for dinner last night and it was wonderful! I used to make a rice dish with wine so it reminded me of that. The only change was that I oven roasted the Brussels sprouts instead of boiling. I roasted them until caramelized then added to the rice and onion mixture. Very good and very fast! Thanks so much!