Ingredients
Scale
- 1 pound brussels sprouts, halved (or about 4 cups)
- 1 tablespoon olive oil (omit if oil-free)
- pinch of sea salt and pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup quinoa
- 2 cups low-sodium vegetable broth (or water)
- 1/3 onion, diced
- 1/4 cup low-sodium vegetable broth, for sautéing (or 1 tablespoon olive oil)
- 1 clove garlic, minced
- pinch of sea salt and pepper
- 3 cups spinach (or kale)
Lemon Tahini Dressing
- zest and juice of 1 lemon
- 2 tablespoons tahini
- 1–2 tablespoons water, to desired consistency
- 1 teaspoon maple syrup
- sae salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss halved brussels sprouts in oil and sprinkle with salt, pepper and red pepper flakes. Transfer to baking sheet and bake for 20-25 minutes, or until golden and crispy brown.
- In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 15 minutes, until quinoa is fluffy.
- Meanwhile, start sautéing onions in 1/4 cup vegetable broth (or 1 tablespoon oil) on medium-high, until transluscent. Mix in garlic, salt, pepper and spinach. Sauté about 3 minutes, until spinach is wilted. Turn off heat.
- In a small bowl, whisk together all ingredients for the Lemon Tahini Dressing until smooth. Set aside.
- In a large serving bowl, combine cooked quinoa, onion/spinach mixture and the brussels sprouts when they’re finished roasting. Then toss with the tahini dressing until well combined.
- Serve and enjoy!
Nutrition
- Serving Size: 4
