- 6 oil-packed anchovy fillets
- 1 small garlic clove, coarsely chopped
- 1/4 teaspoon red chili flakes
- 1 small shallot
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1 cup uncooked quinoa
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds brussels sprouts, outer leaves individually pulled apart from
- Grated Parmigiano-Reggiano cheese for serving
How to make this recipe
In a bowl of a small food processor, blend the anchovy fillets, chopped garlic, chili flakes, shallot, and butter until mixture is very soft. Season with salt and freshly ground black pepper and set aside.
In a fine mesh sieve, rinse the quinoa over cold water. Combine the quinoa and 2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer for 10-12 minutes. Transfer the quinoa to a strainer and drain out the remaining cooking liquid.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the quinoa, cook until quinoa is toasted and lightly crisp, about 4 minutes. Remove from heat and set into a serving dish.
Add the remaining tablespoon of olive oil to the skillet over medium heat; add the Brussels sprout leaves and sauté, stirring occasionally, until tender and slightly browned. Leaves should be slightly wilted and shriveled around the edges. While the Brussels sprouts are still hot, add the anchovy butter to the pan along with 2 tablespoons of warm water to loosen up the butter into a sauce. Season with salt and pepper, spoon onto toasted quinoa, sprinkle with grated Parmesan, and serve warm.