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Brussel Sprouts and Bacon

Brussel Sprout and Quinoa Heaven, in a Bowl.

I love brussel sprouts. My dad introduced me to brussel sprouts, butter, and garlic at an early age and I couldn't stop eating them. It has always been a favorite and I am thankful my wife is okay with my bacon and brussel sprout obsession.

So in our house we make a combo of bacon and brussel sprouts in a bowl of quinoa. We make this every so often but it is always a favorite. It does not take much time to prep and cook, which is helpful on more involved evenings where time slips away rapidly.


1 lb brussel sprouts

1/2 lb bacon (add more if you're addicted like me)

1 cup quinoa

salt/pepper to taste

pinch chili powder

3 clove garlic (again, addicted so I roam around 5-6)

1tsp coconut oil

add ons: onion, broccoli, jalapenos, potatoes.

Recipe overview

1. Cut the bacon into smaller pieces, easy enough to fit on your fork, and throw in the skillet.  Add a touch of black pepper and salt and let sit on low/medium, until fat is rendered.

2. While the bacon is creating a sweet aroma throughout your house, start in on the quinoa. Bring 2 cups of water to a boil, add the rinsed quinoa, cook at a soft boil uncovered until water has evaporated. Then remove the pot from the heat for 5 minutes.

3. While those two are working you can now cut the brussel sprouts in half or quarter them if they are bigger, add chili powder, salt, and pepper to taste. 

(If you want to cook the brussel sprouts in the bacon fat that is left over, it will give them a deep flavor and more fat content to your intake. If not, add the tsp of coconut oil to a new pan and let cook medium/high until edges become dark. If cooking in the bacon fat, remove bacon and set aside, and add brussel sprouts on medium/high heat.)

I like to have a slight char on my brussel sprouts, so I let them cook on high for a few minutes and keep the crunchy center.

4. Once the brussel sprouts are ready, add quinoa, brussel sprouts, and bacon to the bowl and enjoy.

One critique for this bowl is that it's very fatty/umami flavor and needs something to cut into that heavy flavoring. A sprinkle of lemon juice or sriracha, if you like the heat, can help clean up the dish a little. The possibilities are endless with this fantastic bowl so give it a try and enjoy!

Nutrition facts

Total Fat 10 g (varies on cooking method)

Saturated Fat 2 g

Unsaturated Fat 7 g

Cholesterol 13 mg (varies on cooking method)

Sodium 552 mg

Total Carbohydrates 35 g

Dietary Fiber 10 g

Sugars 2 g

Protein 15.1 g

Micronutrients: K, C, A, Folate

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