Roasted Brussels Sprout with Acorn Squash and Quinoa

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

170 g

Red Quinoa , rinsed

480 mL

Vegetable Broth

455 g

Brussels Sprouts , shredded

15 mL

Coconut Oil

to taste

Garlic Salt

to taste

Ground Black Pepper

30 g

Unsalted Butter

280 g

Acorn Squash , cubed

30 g

Coconut Sugar

45 g

Parmesan Cheese , grated

or Parmesan and Romano Cheese Mixture

30 g

Roasted Sunflower Seeds

40 g

Dried Cranberries

Cooking Instructions

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Step 1

Add Vegetable Broth (480 mL) and Red Quinoa (170 g) to small pot and bring to a boil.

Step 2

Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.

Step 3

Preheat oven to 375 degrees F (190 degrees C).

Step 4

Add Brussels Sprouts (455 g) , Coconut Oil (15 mL) , Garlic Salt (to taste) , and Ground Black Pepper (to taste) to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.

Step 5

Melt Unsalted Butter (30 g) in a large skillet over medium-high heat. Add Coconut Sugar (30 g) and Acorn Squash (280 g) then saute, stirring every so often under the squash is tender and caramelized for about 15 minutes.

Step 6

Add Roasted Sunflower Seeds (30 g) and Dried Cranberries (40 g) skillet and stir into acorn squash.

Step 7

In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and Parmesan Cheese (45 g) , toss and serve with extra parmesan cheese, if desired. Eat!