Sautéed Brussels Sprouts with Quinoa Brown Rice and Wine
Sautéed 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 – fabulous!
*Originally published in 2014, we decided to update with more in-depth descriptions and clearer instructions, I hope you will enjoy this recipe post!
Sautéed Brussels Sprouts with Quinoa Brown Rice and Wine
Sometimes we just don’t have the time to make gourmet dinners from scratch, so sometimes, you need to hack a little. And, this is how I came to make my Brussels sprouts with quinoa and brown rice.
This meal is very simple and satisfying, and we know you are going to love this recipe! The combination of quinoa with brown rice and brussels sprouts worked perfectly together.
This dish took me no more than 15 minutes to make… and 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!
A Package of Quinoa & Brown Rice
There is this wonderful company called Seeds of Change that makes pre-cooked quinoa and brown rice in a bag, and we found it at Costco, and you can also find it on Amazon as well. It’s organic and already flavored, but we like to add a few of our surprises to spice it up a bit.
The result? Delicious, filling, and very satisfying. Best of all, it helps put dinner on the table in a snap!
Ingredients for Sautéed Brussel Sprouts with Quinoa Brown Rice and Wine:
*Follow along below or you can jump down to the bottom for our full recipe card!
- 1 medium yellow onion- chopped
- 1 Tbsp. extra-virgin olive oil
- 1 pound brussels sprouts- ends trimmed, cut in halves
- 2 bags (each bag, 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
How to Make Sautéed Brussels Sprouts with Quinoa Brown Rice and Wine?
1. First, chop the onion and sauté it in olive oil until golden brown. I like to cook my onions a bit longer to give them a lovely smoky flavor.
2. While onions are sautéing, begin cleaning brussels sprouts by running them underwater, trimming off the ends, 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. Using a slotted spoon, carefully drain the water and transfer to the skillet with sautéed chopped onion.
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. Try to turn all of the sprouts so the flat side is facing down in the pan, and sauté them on a low flame for about 2 minutes. Then turn the sprouts over once.
5. Next, add two bags of the grain mixture(Quinoa & Brown Rice) and 1 + 1/2 cups of white wine to the skillet and stir.
6. Add remaining spices, stirring again, then simmer on low heat for 10 minutes. Turn off the heat, sprinkle on top with grated Parmesan cheese, and serve!
Yields: 6 servings
FAQ’s
- Can we freeze the leftovers? Yes. Transfer to a sealed container and freeze. They will freeze for up to two months.
- Can we make this dish using other brands of rice and quinoa? Absolutely, you can make this dish your own and switch things up. Try it with other brands of rice and quinoa combo. Use the same spices and white wine to flavor the mixture as we did here.
- What if we don’t have white wine? You can substitute with chicken or vegetable broth.
- How long can we store the leftovers in the fridge? They will stay fresh for up to 3 days. After that, toss it and make a new batch.
A Delicious Meal
This will make a simple yet delicious tasting meal your whole family will love. Another great way to enjoy brussels sprouts! You’ll have to try this. You won’t be disappointed.
and… Enjoy!
Hi friends! Are you cooking with us? If you try our sautéed brussels sprouts with quinoa brown rice recipe, let us know and leave a comment and a star rating below! Snap a photo and hashtag it on Instagram and Pinterest; be sure to tag us @2sistersrecipes. It makes us happy to see what you cook!
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!
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 (each package 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
- First, chop the onion, toss it in a large skillet and sauté in olive oil on moderate heat, until golden brown.
- 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.
- Transfer the sprouts to the skillet with sautéed 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. Then turn sprouts over once.
- Next, add the two bags of the grain mixture (Quinoa & Brown Rice) and 1 + 1/2 cups of white wine to the skillet. Stir to combine.
- Add remaining spices, stirring again, then simmer on low heat for 10 minutes.
- Turn off heat, sprinkle on top with grated Parmesan cheese and serve.
- Yields: 6 servings
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 489Total Fat: 22.1gSaturated Fat: 4.9gCarbohydrates: 47gFiber: 12gSugar: 3.8gProtein: 10.6g
Happy Cooking! 🙂
Thanks for stopping by…. xo anna and liz
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Weeknight Dinners Made Easy
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Tips & recipes for delicious meals . . . no matter your skill level!
So glad you shared this recipe again. We made it once before and it was so good, thanks for reposting it. will make again.
Aw, thanks so much, Joanna. Enjoy!:)
Used frozen sprouts and half red wine/ half chicken broth. This recipe is a keeper!
That’s awesome Cindy! Love the addition of chicken broth to this recipe, it’s a great idea! Delish!! Thanks so much for trying our recipe, and keep on cooking! ENJOY!!
I am a Brussels Sprouts fan and will definitely look for the quinoa and brown rice at Costco next trip. This sounds delicious!
Sue this was a great find! We know you will love this as much as we do… Enjoy!
I cannot tell you how excited I am about this recipe! It sounds fantastic! Thank you so much! I've never heard of the rice quinoa mixture but will be looking for it. It appears to be partially cooked? Thanks again!
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!
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!
Hey Tricia! So glad to hear that you tried it! Thanks for commenting about it we appreciate it so much!
I have seen the quinoa and brown rice at Costco and wondered if it was good. We love Brussels sprouts, and now I can't wait to try this! 🙂
We know you will love this as much as we do.. Have a great week.