I am a spice & hot-sauce addict. True story. I should probably seek help, or maybe Lauren will organize an intervention for me. One thing’s for sure, Chris wouldn’t be invited; he is right along side me when it comes to hot sauce addiction.

So I have this large and in-charge bottle of Sriracha, hiding in the underbelly of the kitchen pantry. It’s bright red color and jolly green cap happened to catch my eye as I was perusing the cabinet for some ingredients to jazz up the Brussels I was about to roast.

Here in the LYK, we are big fans of Brussels Sprouts. From these Crispy Lemon Brussels  to this Cheesy Bacon and Brussels Frittata, we feel good incorporating them into our lives and hope our readers find tasty ways to welcome them to the dinner table… even if they had previously hated them. It’s a revival, people!

Here’s what you do:

Gather and chop the ingredients.

Mix together Brussels, shallot, garlic, olive oil, Sriracha, lime salt and pepper.

Spread the Sriracha-dressed brussels out onto a foil-lined baking sheet, squeeze a half a lime over top, and pop in the oven. Cook at 400 degrees for about 35 minutes, shuffling them around halfway through.

Cook the quinoa in chicken broth, until almost all the liquid is cooked out; add the lime zest and cook for a few more minutes. Remove from heat and keep covered until ready to eat.

Remove Brussels from oven and turn the broiler on.

Dice a big, ripe avo.

Shred that Monterrey Jack cheese.

Sprinkle with diced avocado and cheese and broil for 1 1/2-2 minutes.

Pile some Lime-Scented Quinoa on your place along with a heaping portion of Sriracha Brussels & Avocado. Add some more Sriracha on the side, for dipping .

Yes, you can totally add more Sriracha. No one will judge you. It’s a great choice, trust me.

The lime and avo bring the heat down from the spicy Sriracha, so you can afford the extra kick!

Have a great weekend!

Spicy Sriracha Brussels & Avocado

with Lime-Scented Quinoa

Serves 4

Ingredients:

1/2 lime, juiced (about 1 Tbsp)

¼ cup shallot, chopped

2 cloves garlic, minced

2 tsp Sriracha, plus more for garnish/heat

3 Tbsp olive oil

16-20 Brussels sprouts, halved

¼ tsp pepper

¼ tsp lime salt (or ¼ tsp fresh lime zest and ¼ tsp salt)

1 California avocado, diced

¼ cup Monterrey jack cheese, shredded

1 cup quinoa (uncooked)

2 cups chicken broth (or water or veggie broth)

1 tsp lime zest

Directions:

Preheat oven to 400.

Make the quinoa: add 1 cup of quinoa to 2 cups of chicken broth (or water/veggie broth), and bring to a rolling boil. Lower to a simmer, cover and cook until there is no more liquid, (15-18 minutes). In the last few minutes add 1 tsp of lime zest and mix well, and cover until finished cooking. Remove from heat, and keep covered until you are ready to eat.

For the Brussels:

Mix the garlic, shallot, olive oil, lime salt, pepper, Sriracha, and Brussels together.

Spread them out on a foil-lined baking sheet, squeeze the lime juice over top, and bake for about 35 minutes, mixing halfway through (adding a drizzle more olive oil if they look dry). Remove from the oven and turn the oven to broil, add the diced avocado and Monterrey jack cheese over the top and return to the oven to cook for another 2 minutes, until the cheese is melted.

*You can also, just broil the Brussels with the cheese and add the avocado afterwards, whatever you prefer (warmer avo or cooler avo!)

Pile a few spoonfuls of Lime-Scented Quinoa, along with a heaping helping of Spicy Sriracha Brussels and enjoy!

From the Little Yellow Kitchen,

Chrissy

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.