Roasted Brussels Sprout with Acorn Squash and Quinoa

Ingredients

Servings

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

US / METRIC

1 cup

Red Quinoa , rinsed

2 cups

Vegetable Broth

5 cups

Brussels Sprouts , shredded

1 Tbsp

Coconut Oil

to taste

Garlic Salt

to taste

Ground Black Pepper

2 Tbsp

Unsalted Butter

2 cups

Acorn Squash , cubed

2 Tbsp

Coconut Sugar

1/2 cup

Parmesan Cheese , grated

or Parmesan and Romano Cheese Mixture

1/4 cup

Roasted Sunflower Seeds

1/3 cup

Dried Cranberries

Cooking Instructions

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Step 1

Add Vegetable Broth (2 cups) and Red Quinoa (1 cup) 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 (5 cups) , Coconut Oil (1 Tbsp) , 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 (2 Tbsp) in a large skillet over medium-high heat. Add Coconut Sugar (2 Tbsp) and Acorn Squash (2 cups) then saute, stirring every so often under the squash is tender and caramelized for about 15 minutes.

Step 6

Add Roasted Sunflower Seeds (1/4 cup) and Dried Cranberries (1/3 cup) skillet and stir into acorn squash.

Step 7

In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and Parmesan Cheese (1/2 cup) , toss and serve with extra parmesan cheese, if desired. Eat!