I know, I know… You’re probably thinking: “she definitely missed the boat on that one… Cauliflower Crust is old news!”. And you’d almost be right. After all, it has been around for a bunch of years now, so it is kind of old news. However, I found a way to challenge the “classic” recipe, by removing cheese from the crust. If this recipe is meant to be “healthy”, why make a cheesy dough? It’s no better than flour! So I decided to make my crust dairy-free, so that I could enjoy it without guilt! As you can see, I also wanted it non-soggy, so that slices could be picked up like regular pizza.
As you already know, I recently discovered the joys of homemade Pesto Rosso. Since I made a little extra for the Caprese recipe I posted last week, I thought I’d use the rest in a batch of quinoa. Hence the “red quinoa” title. This recipe came together unexpectedly, as I used random ingredients that were sitting in my fridge. I’ve been so busy since last Friday that I haven’t had the time to go grocery shopping once (which further explains this “melting-pot” type of dish). It turned out to be delicious though! The onions, brussel sprouts and prosciutto were so good together that they could easily be eaten as a separate side dish! You can also omit the Pesto Rosso altogether and it’ll still be a great bowl of quinoa with veggies and crispy smoked ham. All in all, this dish made for a perfect quick and easy lunch. Bon appétit!
Prep Time: 15 min
- 1/4 cup quinoa
- 1/2 cup water
- 1/2 cup brussel sprouts (sliced)
- 1/4 yellow onion
- 1 slice of prosciutto (or bacon)
- 1 serving of pesto rosso
- crumbled feta cheese (optional)
- fresh basil (optional)
- salt, pepper to taste
- Cover the dried quinoa with ½ cup water, and cook until the water is absorbed and the grains are tender (about 15 minutes).
- Meanwhile, heat up olive oil in a pan. Roughly chop the onion, slice the brussel sprouts and let everything cook on medium-high heat until lightly brown. Add a splash of water and let it evaporate to further soften it all. Add the strips of prosciutto and let it cook for another minute.
- When the quinoa is cooked, toss with the pesto rosso, prosciutto and caramelized brussel sprouts and onions. Top with chopped fresh basil, and some crumbled feta cheese.