I know. All those words put together might not appeal to everyone. You might think you hate Brussels sprouts and not have a clue about quinoa. But I’m here to tell you that this dish is so delicious that you might change your mind about eating healthy food. It’s packed with flavors, textures, and you can throw it together really fast (with a little help from the grocery store).
I ran across cubed butternut squash at Sam’s which made this recipe really quick. If you can’t find it this way, just peel a squash, take out the seeds, and dice it.
Balsamic Butternut Squash and Brussels Sprouts Quinoa
1 pound butternut squash, cubed
3/4 pound Brussels sprouts, cut in half
1 cup dried red quinoa
2 cups water
1/3 cup walnuts, roughly chopped
1/4 cup craisins
1/4 cup freshly grated Parmesan cheese
1/2 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey
Preheat oven to 450. Place butternut squash and Brussels sprouts on separate cookie sheets, drizzle each sheet with olive oil, and sprinkle with salt and pepper. Roast Brussels sprouts about 15 minutes and squash about 20 minutes. Sprouts should be browned and crispy and squash should be tender and brown in parts.
Meanwhile, cook the quinoa with the water according to package directions.
Mix the dressing by whisking together the balsamic, olive oil, and honey.
In a large bowl, mix together the quinoa and dressing. Stir to combine. Add the squash, sprouts, walnuts, and craisins. Fold it all together gently, and add extra salt and pepper to taste.
Serve with Parmesan cheese on top.
Don’t think for one second that my kids ate this meal! Stuff all mixed up together? No way! I added a little cheese for them and a roll (which happened to be leftover from yesterday).
