Lunch: Roasted Brussels Sprouts & Quinoa with Warm Red Onion Vinaigrette

Recipe by Judy Kim These Brussels sprouts will blow any salad out of the water.

Ingredients

1 lb. shredded Brussels sprouts
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 c. quinoa
1/2 c. diced red onion
2 tsp. minced garlic
2 tbsp. olive oil
2 tsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 c. chopped parsley

Instructions

Preheat oven to 450 degrees F. Line a half sheet pan with parchment paper. Spread Brussels sprouts over pan, drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well and roast for 10 minutes.
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.
Return skillet to medium heat and add 2 tablespoons olive oil, red onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 to 4 minutes, then whisk in vinegar and mustard. Keep warm until ready to serve.
Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.

Add a review for Roasted Brussels Sprouts & Quinoa with Warm Red Onion Vinaigrette