Ingredients:

  • 1 lb. Brussels sprouts, shredded
  • 4 tbsp. extra-virgin olive oil, plus more for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 1 c. quinoa
  • ½ c. diced red onion
  • 2 tsp. minced garlic
  • 2 tsp. red wine vinegar
  • ½ tsp. Dijon mustard
  • ½ c. Freshly Chopped Parsley

 

Directions:

  1. Preheat oven to 450° and line a half sheet pan with parchment paper. Spread Brussels sprouts over pan, drizzle with olive oil and season with salt and pepper. Mix well and roast, 10 minutes.
  2. Meanwhile, prepare quinoa according to package instructions and drain any excess liquid. Add 2 tablespoons olive oil and mix to coat evenly. In a large skillet over medium-high heat, toast quinoa until crispy (use a wooden spoon to scrape the bottom of the pan if quinoa begins to stick), then transfer to a large bowl.
  3. Return skillet to medium heat and add remaining 2 tablespoons olive oil, red onion, and garlic, and season with salt and pepper. Cook for 3 to 4 minutes, then whisk in vinegar and mustard. Keep warm until ready to serve.
  4. Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.

Ingredients:

  • 1 lb. Brussels sprouts, shredded
  • 4 tbsp. extra-virgin olive oil, plus more for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 1 c. quinoa
  • ½ c. diced red onion
  • 2 tsp. minced garlic
  • 2 tsp. red wine vinegar
  • ½ tsp. Dijon mustard
  • ½ c. Freshly Chopped Parsley

 

Directions:

  1. Preheat oven to 450° and line a half sheet pan with parchment paper. Spread Brussels sprouts over pan, drizzle with olive oil and season with salt and pepper. Mix well and roast, 10 minutes.
  2. Meanwhile, prepare quinoa according to package instructions and drain any excess liquid. Add 2 tablespoons olive oil and mix to coat evenly. In a large skillet over medium-high heat, toast quinoa until crispy (use a wooden spoon to scrape the bottom of the pan if quinoa begins to stick), then transfer to a large bowl.
  3. Return skillet to medium heat and add remaining 2 tablespoons olive oil, red onion, and garlic, and season with salt and pepper. Cook for 3 to 4 minutes, then whisk in vinegar and mustard. Keep warm until ready to serve.
  4. Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.