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.
