Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 Palm Sugar (2 Tbsp)
and
Acorn Squash (2 cups)
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!
Rate & Review