Roasted Brussels Sprouts and Quinoa Salad
If you have approximately 45 minutes to spend in the kitchen, Roasted Brussels Sprouts and Quinoa Salad might be an awesome gluten free, dairy free, and lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 131 calories, 5g of protein, and 6g of fat each. For 79 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. It works well as a side dish. A mixture of olive oil, chicken broth, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 2306 people found this recipe to be delicious and satisfying. It is brought to you by Fit Foodie Finds. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, you might also like recipes such as Quinoa Lentil Salad - Roasted Brussels Sprouts, Roasted Brussels Sprouts with Quinoa + Pomegranate, and Quinoa Recipe With Roasted Brussels Sprouts, Leeks And Slivered.
Servings: 6
Ingredients:
1 lb brussels sprouts
½ cup chicken broth or
2 tablespoons extra virgin
½ cup garbanzo beans,
1 tablespoon minced garlic
olive oil (EVOO) + 1
1 teaspoon pepper
¼ cup quinoa, dry
½ large red onion
½ teaspoon red pepper
1 teaspoon salt
water
tablespoon
Equipment:
baking sheet
aluminum foil
oven
bowl
Cooking instruction summary:
First, preheat oven to 400°F and line a baking sheet with foil.Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice half of a red onion and spread evenly on the baking sheet. Drizzle on 2 tablespoons of EVOO and toss with fingers.Season veggies with 1 tablespoon of minced garlic (or more if you’re a garlic lover), salt, and pepper. Place veggies into oven at 400°F for 20-25 minutes or until the Brussels sprouts begin to brown.While the vegetables are cooking, prepare quinoa. Bring 1/4 cup of quinoa and 1/2 cup of liquid (such as chicken broth) to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Add in about 1/2 cup of garbanzo beans and mix. Then, add in cooked quinoa and toss again. Finally season with one more tablespoon of EVOO and 1/2 teaspoon of red pepper flakes for some heat.
Step by step:
1. First, preheat oven to 400°F and line a baking sheet with foil.Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice half of a red onion and spread evenly on the baking sheet.
2. Drizzle on 2 tablespoons of EVOO and toss with fingers.Season veggies with 1 tablespoon of minced garlic (or more if you’re a garlic lover), salt, and pepper.
3. Place veggies into oven at 400°F for 20-25 minutes or until the Brussels sprouts begin to brown.While the vegetables are cooking, prepare quinoa. Bring 1/4 cup of quinoa and 1/2 cup of liquid (such as chicken broth) to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).Once the veggies are done, let cool for a few minutes, then transfer into a large bowl.
4. Add in about 1/2 cup of garbanzo beans and mix. Then, add in cooked quinoa and toss again. Finally season with one more tablespoon of EVOO and 1/2 teaspoon of red pepper flakes for some heat.
Nutrition Information:
covered percent of daily need
