Brussels Sprouts and Cranberry Quinoa

Brussels Sprouts and Cranberry Quinoa

Nutty quinoa tossed with roasted Brussels sprouts and tart dried cranberries for a hearty side.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Roasting the Brussels sprouts until their edges caramelize brings out a deep, savory sweetness that balances the tang of dried cranberries and the crunch of toasted pecans. Fluffy quinoa forms the base, making this a satisfying side dish for weeknight dinners or a vegetarian option on a holiday table. A light lemon vinaigrette ties the flavors together without weighing the dish down.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 clove garlic, minced

Method

  1. Preheat the oven to 400°F. Line a 9x13 baking sheet with parchment paper.

  2. In a 6-quart saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender.

  3. Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread them in a single layer on the prepared baking sheet.

  4. Roast the Brussels sprouts, stirring once halfway through, until the edges are browned and crisp.

  5. Remove the quinoa from heat and fluff with a fork, then let it cool slightly in the saucepan.

  6. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, and minced garlic to make the dressing.

  7. In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, dried cranberries, and chopped pecans.

  8. Pour the dressing over the quinoa mixture and toss to coat evenly.

  9. Sprinkle the crumbled feta over the top just before serving.

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    Brussels Sprouts and Cranberry Quinoa

    Roasting the Brussels sprouts until their edges caramelize brings out a deep, savory sweetness that balances the tang of dried cranberries and the crunch of toasted pecans. Fluffy quinoa forms the base, making this a satisfying side dish for weeknight dinners or a vegetarian option on a holiday table. A light lemon vinaigrette ties the flavors together without weighing the dish down.

    45 min 6 servings 310 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 1 pound Brussels sprouts, trimmed and halved
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup dried cranberries
    • 1/2 cup pecans, chopped
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon honey
    • 1 clove garlic, minced

    Method

    1. 1

      Preheat the oven to 400°F. Line a 9x13 baking sheet with parchment paper.

    2. 2

      In a 6-quart saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender.

    3. 3

      Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread them in a single layer on the prepared baking sheet.

    4. 4

      Roast the Brussels sprouts, stirring once halfway through, until the edges are browned and crisp.

    5. 5

      Remove the quinoa from heat and fluff with a fork, then let it cool slightly in the saucepan.

    6. 6

      In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, and minced garlic to make the dressing.

    7. 7

      In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, dried cranberries, and chopped pecans.

    8. 8

      Pour the dressing over the quinoa mixture and toss to coat evenly.

    9. 9

      Sprinkle the crumbled feta over the top just before serving.