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Brussel Sprout Quinoa Bowl

While the quinoa is cooking put the sliced kale. Then open lid and fluff the quinoa with a fork.


Maple Tahini Brussels Sprouts Quinoa Bowl Recipe Brussel Sprouts Vegetarian Recipes Healthy

This recipe is a great winter salad its super quick to put together simple to adjust for food preferences and dietary requirements and will last up to 5 days in.

Brussel sprout quinoa bowl. While the vegetables are roasting cook the quinoa according to package directions. Season to taste with salt and pepper. Drizzle your brussel sprouts chickpeas and onion with olive oil and season with salt and pepper.

Cook the quinoa. Attach the slicer attachment in the work-bowl of a food processor. Preheat oven to 425 F 220C and prep the Brussel sprouts and butternut squash.

Cover and cook over low heat until the quinoa is tender and all of the water has been absorbed about. I love Brussels sprouts and they are a regular feature in many forms over the cooler months. This bowl is a protein-packed serving of healthy comfort food.

Trim the end of the Brussel sprouts and slice in half Peel the butter nut squash and remove the seeds. When the veggies are at the 12-minute mark remove pan from the oven and add the Brussels sprouts. Give her a nice toss and pop the entire pan into the oven at 400ºF for 30-35 minutes.

Add the -pre-cooked quinoa dried cranberries spices half a teaspoon more of salt a touch of pepper and another tablespoon of olive oil. Drop whole Brussels sprouts into the chute. Divide the quinoa squash and Brussels sprouts among 4 bowls.

While the veggies are roasting cook the quinoa per package instructions 1 cup quinoa with 2 cups water for about 12-14 minutes. Toss through with the sweet potatoes and spread. Place vegetable mixture on to.

In a large mixing bowl mix the sweet potato and brussel sprout pieces with the oil vinegar minced garlic and seasonings Lay the vegetables onto a baking tray so that the flat sides are lying face down Bake the sweet potatoes in the oven for 30 minutes turning over halfway through. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Chop the butter squash 1 inch pieces or cubes Add the brussel sprouts and the butternut.

Reduce to a simmer and allow it to simmer. Tilt the lid remove from the heat and set aside. Trim the ends of the Brussels sprouts and remove any soft or rough outer leaves.

Bake the brussels for 25-30 minutes. In a large bowl toss the Brussel sprouts and butternut squash with 1 ½ tablespoons lemon juice ¼ teaspoon garlic powder salt and pepper to taste. Cook the quinoa.

Place the quinoa and water in a small sauce pot with a tight fitting lid place lid on pot and allow the quinoa to come to a boil. In a medium saucepan combine all of the ingredients with 1 cup of water and bring to a boil.


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