Oktoberfest Quinoa

In my quest to make the most of the amazing fall season, I went to an Oktoberfest this past weekend.  It was clear that for many the main focus was to celebrate the season by drinking the largest possible volume of beer.  Now, I don’t drink much, but I actually did have a beer at the festival and it was pretty incredible.  A few sips and I totally got why an excuse to drink beer outside on a gorgeous fall day is a fantastic idea.


As usual, my main focus was the food.  German food is awesome.  I got pretty much every vegetarian thing they offered (including a pretzel that was larger then my head), and came home feeling like I really need to make something Oktoberfest inspired.

Oktoberfest Quinoa 3

So far, ever since brussels sprouts arrived in stores, I have had a consistent stock of them in my fridge.  I am pretty sure its an unhealthy, healthy obsession.  If that is a thing.  If you are not a brussels sprouts fanatic, or just feel like trying something else, just plain cabbage would be perfect in here.  Actually, one of my favorite cheats is the bags of coleslaw mix because they are usually just shredded cabbage and carrots.

Health highlights of Quinoa: Though it is considered a whole grain, quinoa is technically the seed of a plant related to spinach and beets.  Quinoa is very high in protein, and the protein is the highest quality because it contains all the amino acids your body needs to produce muscles and tissues and lots more.  It is high in magnesium, which can help people with migraines and chronic headaches because it helps relax blood vessels.  It is also a gluten free grain.

Oktoberfest Quinoa!



Oktoberfest Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 cup Quinoa (dry, rinsed if your variety is not prerinsed)
  • 2 cups Water
  • 1 tablespoon EV Olive Oil
  • 3 cups Brussels Sprouts (shred or slice them) yeilds about 6 cups shredded
  • 1 Onion (diced)
  • ⅓ cup Apple Cider Vinegar
  • ¼ cup Grainy Mustard
  • 2 teaspoons Smoked Paprika
  • Salt (to taste)
  1. In a medium pot bring the water and quinoa to a boil, reduce heat to low and place a lid on the pot
  2. Cook for 20 minutes
  3. In a large saute pan add the oil, brussels, and onion
  4. Cook, stirring every once in a while so the parts touching the pan get some time to develop color, about 10 minutes
  5. In a small bowl whisk together the vinegar and mustard
  6. Add half the vinegar mixture to the brussels
  7. Cook another 5 minutes
  8. In a large bowl combine the brussels, quinoa, the rest of the vinegar mixture, and the smoked paprika
  9. Taste, add salt as needed
  10. Dish up and serve with some lederhosen (optional) and a smile!!


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