Side Dishes

Quinoa with Roasted Brussels Sprouts and Caramelized Butternut Squash


I have an obsession with quinoa. I love it any way you want to cook it and this one, in particular, has me giddy! It IS a little bit of a process but try to make it on a night when you have a main dish in the crock pot or make a super simple main dish like my Delicious Salmon. I prepped the veggies ahead of time which helps a lot too! The crunchiness and caramelization of the brussels sprouts with the tender sweetness of the butternut squash is the perfect combination. I hope you enjoy!

1 c. quinoa
2 c. vegetable broth
9 oz. brussels sprouts, thinly sliced (I used the slicing blade in my food processor)
1 T. extra virgin olive oil
1/2 t. garlic powder
1/4 t. black pepper
1/2 t. salt
1 T. unsalted butter
2 c. (1/2" cubed) butternut squash
1 1/2 T. brown sugar
1/3 c. grated Parmesan cheese
2 T. sunflower seeds
Place quinoa and vegetable broth in a medium saucepan over high heat and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until tender, about 15 minutes. Fluff with a fork and set aside. Meanwhile, preheat the oven to 375 and line a baking sheet with foil. Add the brussels sprouts, olive oil, garlic powder, pepper and salt to the baking sheet and toss to combine. Spread evenly and roast for 15 minutes or until golden brown. Melt the butter in a medium skillet over medium high heat and add the butternut squash and brown sugar. Saute, stirring occasionally, until tender, about 10-15 minutes. Combine the quinoa, brussels sprouts, butternut squash, Parmesan cheese and sunflower seeds in a large bowl and toss to combine. Serve immediately.


51% DV

27% DV

41% DV

19% DV

35% DV