Warm Quinoa Brussels Sprouts Salad

• Vegetarian
• Gluten free

• Produce

  • 1 (15oz/425gr can chick peas
  • 12 oz Brussels sprouts
  • 1/3 cup Cranberries, dried
  • 1 cup Winter squash

• Condiments

  • 1 cup Honey dijon dressing

• Pasta & Grains

  • 1/2 cup Quinoa, red

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts

Found on sweetandsavorybyshinee.com

Description

Ingredients

• 1 cup cubed winter squash (acorn, butternut, or delicate works great)
• 1-2 tablespoon olive oil
• Salt and pepper
• ½ cup (100gr) red quinoa
• 12oz (350gr) brussels sprouts
• 1 (15oz/425gr) can chick peas, drained and rinsed
• 1/3 cup (45gr) chopped walnuts
• 1/3 cup (gr) dried cranberries
• 1 cup honey Dijon dressing

Directions

• Preheat the oven to 400°F (200°C).Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core, as pictures below. Then slice them as thin as you can.Once the quinoa is cooked, add shaved brussels sprouts, cover and let it sit for 10-15 minutes to soften. In a large bowl, combine shaved brussels sprouts, squash, quinoa, chick peas, walnuts and cranberries. Toss with honey Dijon dressing and serve warm.