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RECIPE
12 INGREDIENTS7 STEPS55MIN

Roasted Brussels Sprout with Acorn Squash and Quinoa

4.0
1 Ratings
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Lemons and Basil
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Roasted brussels sprouts, caramelized acorn squash and red quinoa loaded with sunflower seeds and dried cranberries. Absolutely delicious!

55MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
1 cup
Red Quinoa , rinsed
2 cups
Vegetable Broth
5 cups
Brussels Sprouts , shredded
1 Tbsp
Coconut Oil
to taste
Garlic Salt
2 cups
Acorn Squash , cubed
2 Tbsp
Coconut Palm Sugar
1/2 cup
or Parmesan and Romano Cheese Mixture
1/4 cup
Roasted Sunflower Seeds
1/3 cup
Dried Cranberries
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Nutrition Per Serving
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CALORIES
184
FAT
7.6 g
PROTEIN
6.3 g
CARBS
24.4 g

Directions

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Step 1
Add Vegetable Broth (2 cup) 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 (16 ounce), Coconut Oil (1 tablespoon), 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 tablespoon) in a large skillet over medium-high heat. Add Coconut Palm Sugar (2 tablespoon) and Acorn Squash (2 cup) then saute, stirring every so often under squash is tender and caramelized 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!

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Nutrition Per Serving
Calories
184
% Daily Value*
Fat
7.6 g
10%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
9.1 mg
3%
Carbohydrates
24.4 g
9%
Fiber
3.8 g
14%
Sugars
5.9 g
--
Protein
6.3 g
13%
Sodium
207.4 mg
9%
Vitamin D
0.0 µg
0%
Calcium
93.0 mg
7%
Iron
1.7 mg
9%
Potassium
314.3 mg
7%
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