Brussels Sprouts and Cranberry Quinoa with Maple Balsamic Dressing

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped and toasted
• 1/4 cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced

Method

1. 1

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

2. 2

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

   15:00 · Simmer quinoa
3. 3

   Remove the quinoa from heat and let stand, covered, then fluff with a fork.

   5:00 · Rest quinoa
4. 4

   Toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper on the prepared baking sheet, spreading them cut-side down.

5. 5

   Roast the Brussels sprouts until browned and tender, stirring once halfway through.

   20:00 · Roast Brussels sprouts
6. 6

   While the sprouts roast, whisk together the 3 tablespoons olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic in a small bowl to make the dressing.

7. 7

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

8. 8

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

9. 9

   Sprinkle the crumbled feta cheese over the top and serve warm or at room temperature.