Vegetable Broth (2 cups)
Red Quinoa (1 cup)
to small pot and bring to a boil.
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.
Preheat oven to 375 degrees F (190 degrees C).
Brussels Sprouts (5 cups)
Coconut Oil (1 Tbsp)
Garlic Salt (to taste)
Ground Black Pepper (to taste)
to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
Unsalted Butter (2 Tbsp)
in a large skillet over medium-high heat. Add
Coconut Palm Sugar (2 Tbsp)
Acorn Squash (2 cups)
then saute, stirring every so often under squash is tender and caramelized about 15 minutes.
Roasted Sunflower Seeds (1/4 cup)
Dried Cranberries (1/3 cup)
skillet and stir into acorn squash.
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!