Brussels Sprouts, Leek and Bacon over Red Quinoa

I've always enjoyed cooking but generally stick to recipes from cookbooks or online recipes. On occasion I'll throw together my own recipe based off previous experience and either smile at the tasty results or take mental notes of what to do better next time. Nothing has really been written down before. With a little push from local food bloggers Barbara and Jackie, with ingredients from Melissa's Produce, this is my first recipe!

Melissa's Produce Challenge: Together with a few other San Diego food bloggers, we were each sent a box of produce and were to use 3-4 of the ingredients to create a recipe. The box included included Dutch Yellow Potatoes, Cleaned and Cut Leeks, Baby Brussels Sprouts, Ojai Pixie Tangerines, Steamed Red Beets, Steamed Fava Beans, Dried Chanterelle Mushrooms, and Red Quinoa.

I wanted to make something that wasn't too complicated and was relatively healthy. I also wanted ingredients that were at least somewhat familiar to me so I chose brussel sprouts, leeks and the red quinoa. I also had some fully cooked turkey bacon in the fridge that I needed to use. Near the end, I decided to throw in some almonds for a little more protein and this is what I created!

Brussels Sprouts, Leek and Bacon over Red Quinoa

Ingredients:

• 1 tbsp olive oil
• 1 (6 ounce) package Melissa’s washed & sliced leeks
• 2 tsp pre-minced garlic (approx. 4 cloves)
• 4 slices of fully cooked turkey bacon, cut into 1/2 inch squares
• 2 (10 ounce) package Melissa’s baby Brussels sprouts, washed and quartered
• 1/4 cup almonds, slivered
• 1 (6 ounce) package Melissa’s Red Quinoa

Directions:

Prepare the quinoa according to package directions. Rinse the quinoa with cold water, strain and place in a pot. Add 2-1/4 cups of water. For more flavor, use broth instead of water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes, or until quinoa absorbs all of the water. Fluff with fork.

While the quinoa is cooking, heat the oil in a medium sized pan. Add the leeks and cook for about 2-3 minutes on medium-low heat. Add the garlic and saute for about 1 minute. Add the turkey bacon and brussels sprouts and saute for 5-7 minutes, or until they get crisp tender. Add salt and pepper to taste. Toss in the almonds and stir through. Remove from the heat.

To serve, scoop the quinoa onto a bowl or plate and top with the brussel sprout saute. Enjoy!