Sensational Autumn Quinoa with Apples and Brussels Sprouts
Autumn Harvest Quinoa
1 cup tri-colored quinoa
2 cups of water
1 butternut squash, peeled and diced
3 tablespoons extra virgin olive oil, divided
Sea salt
2 cups shredded Brussels sprouts
1/2 medium onion, diced
1 tablespoon white balsamic vinegar
1 Granny Smith apple, diced
½ lemon, juiced
1/2 cup dried cranberries
¼ cup pumpkin seeds
1/2 cup crumbled feta (optional)
Sea salt and fresh cracked pepper to taste
Add quinoa and water into a saucepan and bring to boil. Once boiling, cover and reduce heat to a simmer and continue cooking the quinoa until all the water has been absorbed.
Preheat oven to 400º. Line a large baking sheet with parchment paper. Set aside.
Peel and dice the butternut squash in ¼ inch cubes. Spread cubed squash onto baking sheet drizzle with olive oil and season with a pinch of sea salt. Bake for 20-25 minutes, until the squash is fork tender. Remove from oven.
Trim the bottoms of the Brussels sprouts. Shred whole Brussels sprouts with slicing blade in food processor.
Heat another 2 tablespoons of olive oil in a large pan. Add onions and sauté for 2 minutes. Add Brussels sprouts and cook for 3 to 4 minutes. Season with a pinch of sea salt.
Add cooked quinoa to a large bowl. Add 2 tablespoons of olive oil, 1 tablespoon of white balsamic vinegar and season with sea salt and pepper to taste.
Dice apple and toss with a tablespoon of lemon juice.
Add roasted butternut squash, shredded Brussels sprouts, diced apple, dried cranberries and pumpkin seeds to the quinoa and toss. Add feta cheese if desired. Season to taste.
