Recipe: Roasted Brussel Sprouts & Quinoa

INGREDIENTS:

16oz bag of brussel sprouts
2-3 tbs grapeseed oil (or olive oil)
1 cup dry quinoa
1/3 cup dried cranberries (un-sulphured)
2/3 cup raw chopped walnuts
3 tbs fresh parsley

SAUCE:

3Tbs grapeseed oil
2Tbs balsamic vinegar
1Tbs pure maple syrup
juice from 1/2 small lemon
1/2 teaspoon lemon zest

Preheat oven to 475.

Rinse well one cup dry quinoa, place in heated pot and toast for about a minute.  Add 2 cups water and bring to a boil.  Stir and lower heat to simmer.  Cover pot and let sit for about 15 minutes, until quinoa has soaked up all the water and looks fluffy.

Chop ends off brussel sprouts and cut in halves or quarter depending on size.

Place in 9×13 glass baking dish, add 2Tbs oil of choice, and mix well.  Add salt and pepper to season and roast for about 20-25 minutes, turning once or twice.

Meanwhile, whisk together all sauce ingredients in glass measuring cup.

In a large bowl, combine walnuts, add cooked quinoa, roasted brussel sprouts and toss gently.  Pour sauce over and toss again.  Sprinkle with fresh parsley and serve warm.