Name: Roasted Brussels Sprouts & Quinoa with Warm Red Onion Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -; 1/2 c. diced red onion -; 2 tsp. minced garlic -; 2 tsp. red wine vinegar -; 1/2 tsp. Dijon mustard -; 1/2 c. Freshly Chopped Parsley -

Ingredients for - Roasted Brussels Sprouts & Quinoa with Warm Red Onion Vinaigrette

1. 1 lb. Brussels sprouts, shredded

2. 4 tbsp. extra-virgin olive oil, plus more for drizzling

3. Kosher salt

4. Freshly ground black pepper

5. 1 c. quinoa

6. 1/2 c. diced red onion

7. 2 tsp. minced garlic

8. 2 tsp. red wine vinegar

9. 1/2 tsp. Dijon mustard

10. 1/2 c. Freshly Chopped Parsley

How to cook deliciously - Roasted Brussels Sprouts & Quinoa with Warm Red Onion Vinaigrette

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.