Recipes
Brussels sprouts with Quinoa and Dried Cranberries
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- Ingredients:
- 1 Cup uncooked Arrowhead Mills quinoa
- 1½ Cup water
- Pinch of sea salt
- 5 heaping cups Brussels Sprouts, halved
- ½ small yellow onion, thinly sliced
- 1 Tablespoon Spectrum extra virgin olive oil
- ½ teaspoon sea salt
- ½ Cup pecans, chopped – plus more for topping
- ¾ Cup dried cranberries
- Handful of chopped parsley
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- Directions:
- Preheat oven to 400°F.
- 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.
- Add Brussels sprouts and onion slices to your baking sheet.
- Drizzle with olive oil and add salt.
- Toss to coat your vegetables.
- Place in the oven and cook for 25-30 minutes, removing to toss every 15 minutes. Note: Add the pecans to the baking sheet at the last 2 minutes of cooking time to toast – optional.
- In a large bowl, toss together the quinoa, roasted vegetables, pecans, and cranberries. Season with salt and pepper.
- Before serving, garnish with additional pecans and parsley – if you prefer.
- Serve and Enjoy!
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