Brussels sprouts with Quinoa and Dried Cranberries

      • Ingredients:
        • 1 cup uncooked Arrowhead Mills quinoa
        • 1 ½ cup water
        • pinch of Hain sea salt
        • 5 heaping cups Brussels sprouts, halved
        • ½ small yellow onion, thinly sliced
        • 1 tablespoon Spectrum extra virgin olive oil
        • ½ teaspoon Hain sea salt
        • ½ cup pecans, chopped – plus more for topping
        • ¾ cup dried cranberries
        • handful of chopped parsley
      • Directions:
        1. Preheat oven to 400 degrees F.
        2. Add quinoa, water and pinch of salt into a medium pot. Bring to a boil. Reduce and cook for 16 minutes covered. Remove from heat and fluff with fork.
        3. Add Brussels sprouts and onion slices to your baking sheet.
        4. Drizzle with olive oil and add salt.
        5. Toss to coat your vegetables.
        6. Place in the oven and cook for 25-30 minutes, removing to toss every 15 minutes
        7. Note: I added pecans to the baking sheet the last 2 minutes of cooking time to toast – but totally optional!
        8. In a large bowl, toss together the quinoa, roasted vegetables, pecans, and cranberries. Season with salt and pepper.
        9. Before serving, garnish with additional pecans and parsley – if you prefer.
        10. Serve and Enjoy!