Brussels Sprouts and Mushroom Skewers with Miso Sauce

It’s only romantic when you are inside watching your lover do all the dirty work!
That is exactly how this dinner went down!

Brussels Sprouts and Mushroom Skewers with Miso Sauce

An easy recipe that will you give you an excuse to stoke up the bbq all winter long!

• PREP TIME
  15 mins.
• COOK TIME
  10 mins.

• 1 cup dry quiona
• 1/2 lb brussels sprouts, sliced in half
• 1/2 lb button mushrooms, cleaned
• 1/2 a red onion, cut into 1/2 inch chunks

For the Miso Sauce

• 2 TBS white miso paste
• 1 clove of garlic, minced
• 1 TBS mirin (or maple syrup)
• 1 tsp toasted sesame oil
• 2 TBS rice wine vinegar
• 1 1/2 TBS low sodium tamari
• 2 tsp minced ginger
• 2-3 TBS water

Garnish:

• 1/2 cup cilantro, minced
• 1/2 an avocado, diced

Serves 2

1. Combine all the ingredients for the miso sauce together. Use an immersion blender or regular blender to combine until smooth. Taste test and add anything you think is missing. 
2. Cook quinoa by combining 1 cup of quinoa with 2 cups of water. Bring to a boil. Reduce to a simmer. Cover. Cook until quinoa has absorbed water and is easily fluffed with a fork. About 12-15 minutes.
3. Bring a large pot of slightly salted water to a boil. Add sliced brussels sprouts and cook for about 3 minutes. (Just until slightly tender) Drain brussels and run them under cool water. Set aside.
4. Heat grill to medium high. (you can also do this using a grill pan, or roast in a 375 degree oven)
5. Thread veggies onto skewers. Alternate between brussels, mushrooms, and onions. Lightly brush skewers with oil.
6. Grill for about 5-10 minutes rotating skewers as needed. Make sure to lightly char each side!
7. Serve over cooked quinoa. Top with miso sauce, cilantro, and diced avocado.

http://dishingupthedirt.com/brussles-sprouts/brussels-sprout-and-mushroom-skewers-with-miso-sauce/