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Quinoa with Brussel Sprouts, Potatoes and Apple

Quinoa with Brussel Sprouts, Potatoes and Apple

brussel sprouts with fennel seeds

brussel sprouts with quinoa and potatoes

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Quinoa


For the Vegetable

  • 1 medium apple (diced)
  • 10 oz brussel sprouts (defrost and cut in half)
  • 2 tbsps extra virgin coconut oil
  • 1 tsp fennel seeds
  • 1 medium onion (chopped)
  • 10 oz potato (diced)

For the Quinoa

  • ½ tsp black pepper (ground)
  • ½ cup quinoa
  • ½ tsp sea salt
  • 1 cup vegetable broth
  • ½ cup walnuts (crushed an roasted)


  1. Boil the quinoa in the vegetable broth until soft for 20 minutes.
  2. Use a big skillet and add some water and bring it to boil.
  3. Add the potatoes, brussel sprouts and fennel seeds and let it boil for about 5 minutes until the vegetables are slightly soft.
  4. Pour away the water and heat up the coconut oil in the big skillet and fry the onion for about 5 minutes.
  5. Add the potatoes, appel and brussel sprouts and fry those for another 10 minutes until golden brown.
  6. As last step add the cooked quinoa, salt, pepper and the walnuts to the skillet and mix everything very well before you serve it.

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