Description
A healthy and hearty Brussels sprouts grain bowl packed with quinoa, nuts, and dried fruit, dressed with lemon juice.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup nuts (like walnuts or almonds)
- 1/4 cup dried cranberries or raisins
- 1 avocado, sliced
- Lemon juice for dressing
Instructions
- Rinse quinoa under cold water and drain. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
- Preheat the oven to 400°F (200°C). On a baking sheet, toss halved Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until golden and crispy.
- In a bowl, combine cooked quinoa, roasted Brussels sprouts, nuts, and dried cranberries. Toss with lemon juice before serving.
- Top with sliced avocado and sprinkle with Parmesan cheese if desired. Serve warm.
Notes
Store leftovers in airtight containers, keeping components separate for freshness. Best enjoyed warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg