Sweet & Savory Brussels Sprouts with Quinoa

Last week, Jenna from Eat, Live, Run posted a recipe for Brussels sprouts with bacon, dried cherries and Israeli couscous.  Not only did the photos make me drool, but the thought of the sweet and savory combo had me determined to make my own gluten-free version.  I had about 25 brussels sprouts from my Bountiful Baskets sitting in my fridge.  I had also picked up a couple packages of Applegate Farms bacon from Sprouts when it was on sale as part of the Gluten Free Jubilee (25% off all gluten-free products ends Wednesday, go stock up!).  I didn’t have any dried cherries, and can’t buy them from the bulk bins like I used to (too much risk for cross-contamination), but I did have an overload of red grapes.  Perfect!  Something sweet.  Instead of the couscous which is made with wheat, I went with a tri-colored quinoa that I had in the pantry.

Sweet & Savory Brussels Sprouts with Quinoa via InspiredRD.com #glutenfree

The result was fantastic.  The perfect sweet and savory combo that I was hoping for.  We ended up eating this as a quick dinner before heading out for some evening activities.  The kids liked it, especially Leila.  She was telling me in between huge bites, “Mom, I like these brussels sprouts!”  Music to my ears.

Sweet & Savory Brussels Sprouts with Quinoa


  • 20 brussels sprouts very thinly sliced
  • 4 slices bacon
  • 2 cups red grapes
  • 1 cup quinoa
  • 1/2 tsp coarse sea salt


  • Rinse quinoa well (unless using the pre-rinsed quinoa from a box). Bring 2 cups water and quinoa to a boil, stir and cover, reducing heat to simmer until all liquid is gone (about 10 minutes). Fluff with a fork, set aside.
  • Heat heavy skillet over medium-high heat. Add bacon and cook until crispy. Set aside on paper towel-lined plate.
  • Add grapes to skillet and saute for 2-3 minutes until they begin to burst. Remove and set aside.
  • Add brussels sprouts to pan and cook for about 5 minutes, stirring often, until the leaves are bright green and slightly browned from the pan.
  • Toss all ingredients in a large bowl with sea salt. Serve immediately.

Recipe adapted from Eat, Live, Run

  • Becky @ TOHG January 30, 2012 at 7:58 am

    Beautiful pictures, Alysa!

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  • Claire @ Live and Love to Eat January 30, 2012 at 1:03 pm

    The addition of grapes is a great idea!

  • Sarah M January 30, 2012 at 1:24 pm

    I’m totally making this tomorrow night!!! Looks so good!

  • tj January 30, 2012 at 3:54 pm

    ooh yum this sounds delicious! 🙂 Thanks for sharing the recipe!

  • EA- The Spicy RD January 30, 2012 at 10:38 pm

    Gorgeous salad! I wish I could convince my kids to like Brussels sprouts 🙂

  • eatingRD January 31, 2012 at 1:31 pm

    Yum! This looks refreshing and simple 🙂 I love how the brussels sprouts are sliced.

  • tj February 6, 2012 at 6:29 pm

    Eating this RIGHT NOW! 🙂 YUM! Thanks for sharing the recipe!

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  • Trader Joes Recipes March 8, 2012 at 10:42 am

    The absolute best way to cook brussels sprouts is to roast them, but I usually just stop there. I love how well-balanced all of the flavors in this dish sound, while still being exciting and interesting.

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  • Cindy (Vegetarian Mamma) August 24, 2012 at 10:54 am

    I love brussels!! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-fridays-recipe-party-2/
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy 🙂

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