Roasted Brussels Sprouts with Acorn Squash and Quinoa
Roasted brussels sprouts, caramelized acorn squash and red quinoa loaded with sunflower seeds and dried cranberries. Absolutely delicious!
Servings: 10 as side
- 1 cup red quinoa rinsed well
- 2 cups vegetable broth
- 16 oz shaved brussels sprouts
- 1 tbsp organic coconut oil
- garlic salt and pepper to taste
- 2 tbsp organic unsalted butter
- 2 cups acorn squash cubed
- 2 tbsp coconut palm sugar
- 1/2 cup grated parmesan & Romano cheese
- 1/4 cup roasted unsalted sunflower seeds
- 1/3 dried cranberries
Add vegetable broth and rinsed quinoa to small pot and bring to a boil. Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.
Meanwhile, preheat oven to 375 degrees. Add brussels sprouts, coconut oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
Melt butter in a large skillet over medium-high heat. Add coconut palm sugar and cubed acorn squash then saute, stirring every so often under squash is tender and caramelized, about 15 minutes.
Add sunflower seeds and dried cranberries to skillet and stir into acorn squash.
In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and parmesan/romano cheese, toss and serve with extra parmesan cheese, if desired.
Serving: 3g | Calories: 208kcal | Carbohydrates: 29.7g | Protein: 7.1g | Fat: 8.2g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.5g | Cholesterol: 13mg | Sodium: 167.4mg | Fiber: 5.1g | Sugar: 7.1g