Meatless Monday Recipes: Brussels Sprouts with Kumquat and Feta Glaze courtesy of inSHAPE

Let’s just say right off the bat: meat is totally over-rated. Unless you are a body builder or into heavy athletic training, you almost assuredly consume too much protein. Dinner does NOT have to include a piece of meat, so make the mental shift and go easy on dinners, especially during the week.

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Let’s just say right off the bat: meat is totally over-rated. Unless you are a body builder or into heavy athletic training, you almost assuredly consume too much protein. Dinner does NOT have to include a piece of meat, so make the mental shift and go easy on dinners, especially during the week. This quick dish is totally satisfying as a complete meal and makes use of two plentiful winter produce items: kumquats and brussels sprouts. We served the dish with a serving of quinoa as well, a flavorful and fiber-rich way to end the day.

Brussels Sprouts with Kumquat and Feta Glaze
Brussels Sprouts with Kumquat and Feta Glaze

Ingredients

  • 3/4 cup uncooked quinoa
  • 3 cups brussels sprouts
  • 1 tbsp extra-virgin olive oil
  • 1 shallot, chopped
  • 10-12 kumquats, sliced
  • 1/2 cup white wine (or apple juice)
  • salt and nutmeg to taste
  • 1/2 cup feta cheese

Preparation

Prepare quinoa first, but rinsing (I don’t always do this but they say it tastes better when you do) and cooking with 1 1/2 cups of water, a dash of salt and a trickle of olive oil. The next step is to rinse the sprouts, then flash steam them for 2-3 minutes depending on the size of your steaming vehicle. Make sure that your water is boiling first, and as soon as you take them out, shock them with running cold water to stop the cook process. Once you can handle them, cut them long-wise and set aside.

For the glaze, heat up a skillet and drizzle olive oil into the pan, then lightly saute the shallot for about 1 minute, afterwards adding the kumquats. With the high heat, the kumquats should brown quickly, but watch the pan carefully so that you don’t burn the shallots. Then add white wine and simmer for another 3-4 minutes. Then add brussels sprouts, salt and a dash-ish nutmeg, blend frequently and after about 2 minutes, turn off heat and transfer contents of the skillet to a bowl.

Return the skillet to the stove, add 1/2 cup water for deglazing and turn the heat back on. Simmer left over liquid for 4-5 minutes until you have about 1/4 cup left in the pan. Having placed the feta cheese in a separate bowl, pour piping hot liquid over the cheese, and whisk quickly into a creamy sauce. Once all of the lumps are out, pour it over the brussels sprouts and kumquats, fold gently and serve.

Enjoy!

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

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