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Brussel Sprouts and Quinoa
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Ingredients
Quinoa
- 1 cup Arrowhead Mills Organic Quinoa uncooked
- 1 ½ cup water
- 1 pinch salt
Brussel Sprouts
- 5 heaping cups brussel sprouts halved
- ½ small yellow onion thinly sliced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ cup pecans chopped
- ¾ cup dried cranberries
Topping
- ⅛ cup pecans chopped
- 1 handful parsley chopped
Instructions
- Preheat oven to 400°F. Line a baking tray with aluminum foil or spray with oil.
- Add quinoa, water, and a pinch of salt into a medium pot. Bring to a boil. Reduce heat and cook for 16 minutes, covered.
- Remove from heat and fluff with a fork. Set aside on a warmer.
- Add brussel sprouts and onion slices to your baking sheet.
- Drizzle with olive oil and add salt.
- Toss the vegetable mixture to coat evenly.
- Place in the oven and cook for 20-30 minutes, removing to toss every 15 minutes.
- Add the pecans to the baking sheet in the last 2 minutes of cooking time to toast (optional).
- In a large bowl, toss together the cooked quinoa, roasted vegetables, pecans, and cranberries. Season to taste with salt and pepper.
- Before serving, garnish with additional pecans and parsley.
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