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