Bowl of salad with brussel sprouts and quinoa

Brussel Sprouts and Quinoa

Servings4 servings
Prep Time25 minutes
Cook Time30 minutes



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


  • cup pecans chopped
  • 1 handful parsley chopped


  • 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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