Brussels Sprouts and Bacon Grain Bowl - by Anna Shillinglaw Hampton

Ingredients

150g cooked quinoa (75g uncooked)
250g Brussels sprouts, thinly sliced or shaved with mandolin
30g bacon, cooked and crumbled
2 Tbs grated Parmesan cheese
3 Tbs Dijon Dressing (see below)
Sea salt and freshly ground black pepper
Toasted walnuts and pickled red onions (see below), for topping (optional)

Dijon Dressing (makes 150mL):

1 Tbs Dijon mustard
1 Tbs honey
1 Tbs lemon juice
125mL olive oil
1/4 tsp each salt and black pepper

Pickled Red Onions:

1 large red onion, sliced
230mL apple cider vinegar
2 tsp salt
1 1/2 Tbs sugar
1/2 tsp black peppercorns
Mustard seeds and 1 bay leaf (optional)

Method

Toss Brussels sprouts with 1 tablespoon dressing to marinate and add a pinch of salt. Divide the cooked quinoa between 2 bowls, then add Brussels sprouts, bacon and grated Parmesan. Drizzle with remaining dressing and add toppings, if liked. Season.

Dijon Dressing:

Whisk honey, mustard and lemon juice together in a bowl until smooth. While whisking, slowly add oil until it comes together. Season.

Pickled Red Onions:

Heat vinegar, salt, and sugar in pan over medium heat, stirring until dissolved. Add peppercorns. Put the onions in 400mL jar and pour pickling liquid over top. Chill for 30 minutes, then chill for up to a week.

Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books

Photo Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books