Brussels Sprouts Cranberry Walnut Quinoa

 

Brussels Sprout Cranberry Walnut Quinoa

Ingredients:

2 cups cooked quinoa

2 cups Brussels sprouts (sliced into 4ths)

1 cup chopped eggplant (or any other vegetable you have)

½ cup walnuts, chopped

½ cup dried cranberries

¼ cup chopped green onions (scallions)

½ cup shredded parmesan cheese

4 tablespoons olive oil

1 tablespoons peach balsamic vinaigrette

salt and pepper to taste

Directions:

Pre-Heat oven to 375.

Mix 2 tablespoons olive oil, Brussels sprouts, salt and pepper. Place in a baking dish and roast for 30 minutes. (Add your other veggies you are using accordingly)

Toast chopped walnuts in a small pan over medium low heat for 5 minutes.

Combine vegetables, quinoa, 2 tablespoons olive oil, balsamic vinaigrette, walnuts, cranberries, salt and pepper. Serve and top with Parmesan cheese.

 

Brussels Sprout Cranberry Walnut Quinoa

Ingredients:

2 cups cooked quinoa

2 cups Brussels sprouts (sliced into 4ths)

1 cup chopped eggplant (or any other vegetable you have)

½ cup walnuts, chopped

½ cup dried cranberries

¼ cup chopped green onions (scallions)

½ cup shredded parmesan cheese

4 tablespoons olive oil

1 tablespoons peach balsamic vinaigrette

salt and pepper to taste

Directions:

Pre-Heat oven to 375.

Mix 2 tablespoons olive oil, Brussels sprouts, salt and pepper. Place in a baking dish and roast for 30 minutes. (Add your other veggies you are using accordingly)

Toast chopped walnuts in a small pan over medium low heat for 5 minutes.

Combine vegetables, quinoa, 2 tablespoons olive oil, balsamic vinaigrette, walnuts, cranberries, salt and pepper. Serve and top with Parmesan cheese.