Quinoa is a whole grain, rich in iron, fiber and various vitamins. Along with the pinto beans in this recipe, quinoa offers valuable plant protein. Brussel sprouts are an excellent source of so many vitamins and minerals. I encourage you to try it even if you have a Brussel sprout aversion. This dish mixes them with multiple other ingredients and a few spices. You may like their new taste.
This dish is delicious hot, right after cooking, or as a cold salad for lunch the next day. I find it a very easy and filling meal to bring to work with me and eat cold.
You can very easily substitute different spices, beans and vegetables. I have made this dish with broccoli instead of Brussel sprouts, garbanzo beans instead of pinto and yellow curry and black sesame in place of the pepper and red pepper flakes.
This salad is yummy hot or cold. It's easy and so so filling. I have eaten it as an entire meal-- it's that filling. Enjoy!
- 1 lb. brussels sprouts, rinsed and halved
- 1 whole onion, sliced and halved (you choose the color 🙂 )
- 2 TB. minced garlic
- 1 cup COOKED quinoa
- 1/4 tsp. red pepper flaked (optional)
- 1/4 tsp. salt
- 1 cup cherry tomatoes, halved
- 1/2-3/4 can pinto or black beans
Preheat oven to 400 degrees F.
Place cut onions in a 13x9 baking sheet and drizzle with olive oil and add Brussels spouts.
Mix pepper, red pepper flakes and salt in a small bowl and pour evenly over Brussel sprouts and onions, tossing if necessary
Place the baking pan in the oven and cook for 15 minutes.
After 15 minutes, add the halved cherry tomatoes to the baking sheet and Return to the oven for another 10 minutes (25 minutes total) or until Brussel sprouts are soft and easily chewed but not falling apart.
In a large bowl, mix the veggies, quinoa, and beans (toss with 1 TB. of olive oil if the mixture is really dry).
Serve and enjoy!