Roasted Brussels Sprouts and Quinoa Salad

• Produce

  • 1 lb Brussels sprouts
  • 1/2 cup Garbanzo beans
  • 1 tbsp Garlic
  • 1/2 Red onion, large

• Canned Goods

  • 1/2 cup Chicken broth

• Pasta & Grains

  • 1/4 cup Quinoa, dry

• Baking & Spices

  • 1 tsp Pepper
  • 1/2 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Liquids

  • 1 Water

• Other

  • canned and rinsed
  • 2 tablespoons extra virgin
  • flakes (optional
  • Tablespoon

Found on fitfoodiefinds.com

Ingredients

• 1 lb brussels sprouts
• ½ large red onion
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin
• olive oil (EVOO) + 1
• tablespoon
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup garbanzo beans,
• canned and rinsed
• ¼ cup quinoa, dry
• ½ cup chicken broth or
• water
• ½ teaspoon red pepper
• flakes (optional)

Directions

• 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 ¼ cup of quinoa and ½ 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 ½ cup of garbanzo beans and mix. Then, add in cooked quinoa and toss again. Finally season with one more tablespoon of EVOO and ½ teaspoon of red pepper flakes for some heat.

Nutrition