Brussels Sprouts and Cranberry Quinoa with Maple Balsamic Dressing

Brussels sprouts and cranberry quinoa is a delightful medley of flavors dressed in a tangy maple balsamic dressing.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 cup walnuts, toasted and chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place quinoa and water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
3. While quinoa is cooking, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
4. Roast Brussels sprouts in the preheated oven for 20-25 minutes until tender and browned, stirring halfway through.
5. In a small bowl, whisk together maple syrup, balsamic vinegar, and Dijon mustard to make the dressing.
6. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, dried cranberries, and chopped walnuts.
7. Pour the dressing over the quinoa mixture and toss until everything is well coated.
8. Serve warm or at room temperature.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---