lemony quinoa pasta with shredded brussels sprouts, shallots + toasted walnuts

Thanksgiving is a few short days away and I’ve been busy making my grocery list and crossing things off my mental to do list at the same time.

My parents always made an extravagant meal filled with all of our favorite dishes: roast turkey, homemade cranberry-pear sauce, apple and pumpkin pies. Wholeheartedly and without hesitation, it’s a meal I look forward to more than any other.

It seemed fitting then that my first-born darling arrived in the midst of Thanksgiving, kicking and screaming and looking beautiful and perfect. I had never felt so thankful for anything in all of my young life.

And ever since that day, I have hosted Thanksgiving dinner- making it my mission to gather all of my loved ones together for a hearty meal and a piece of birthday cake. It’s something I look forward to with anticipation every single time. I can’t wait to make all of my favorite side dishes and set the harvest table for our guests. And I really can’t wait for homemade hand pies, roasted root vegetables and delicious buttery turkey- meticulously basted and carved. 

The emergence of cooler temperatures has me yearning for all of my favorite comfort foods- Thanksgiving dinner being at the top of my list of course. But in addition to that, I long for soups and stews and fresh jams with orchard fruit. Homemade apple tarts and buttery pasta with loads of fresh parmesan. But sometimes, even us traditionalists can stray from conventional varieties of old favorites.

Friends, I discovered an ancient grains pasta made from quinoa, amaranth and brown rice. I know. I know it sounds a tad earthy and perhaps not all that indulgent. Maybe a bit boring and possibly a bit too healthy (if you know what I mean.) But it’s delicious and amazing. Light, yet hearty. Not chewy or mushy either. And let me reassure you that I am quite finicky when it comes to pasta so this testament is 100% from the heart. I decided to add brussels sprouts as I am completely obsessed with them. I usually saute them with butter or bake them with olive oil, sea salt and garlic. Sometimes I add bacon to the mix. Other times I add a sprinkling of fresh parmesan. I love that the leaves get crispy and yet they remain so tender. Trust me on this, brussels sprouts are the way to go- delicious and so good for you. 

I was weary about adding them to this dish, as my children love pasta the old-fashion way. But they ate it - veggies pushed to the side and eaten with a teeny bit of "just one more bite?"coaxing. But still. We celebrate the small stuff around here. And here’s the thing: They don’t have to leap from their chairs professing their undying love for my new culinary creations. I just want them to be open to the idea of new things. I want them to know that their plates won’t always be full of their favorite "foods of the moment." That trying different things (food or anything else for that matter,) is important.

If you want something tasty, light and super easy before a hectic weekend, throw this little gem together. Ready in 20 minutes, full of healthy and wonderful ingredients and something your kids just might like.