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Posted: November 27, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Quinoa & Maple Roasted Brussels Sprouts is the ultimate side dish or salad! Fresh brussels sprouts are roasted in olive oil and maple syrup, with a touch of cumin, then tossed with cooked quinoa and sprinkled with cilantro, pecans and pomegranate seeds. Perfect for dinner any time and great for the holidays, too! Vegan & gluten-free!
Active Time
15 minutes
Total Time
45 minutes
Serves
4

Ingredients:

  • 3 c. brussels sprouts, halved lengthwise
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 c. pomegranate seeds
  • 3/4 c. quinoa
  • fresh cilantro, chopped (to taste)
  • 3-4 tbsp. lightly roasted pecans, chopped
  • sea salt and freshly ground pepper to taste

Directions:

  1. 1. Preheat oven to 425 degrees. Place halved brussels sprouts in a roasting tray or on a rimmed baking sheet. Sprinkle with olive oil, maple syrup, cumin, salt, and pepper. Toss until evenly coated. Roast for 25 minutes, until tender-crisp.
  2. 2. While the brussels sprouts are roasting, rinse the quinoa. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1-1/5 c. water and bring to the boil. Once boiling, cover and cook for 13-15 minutes, until cooked and fluffy.
  3. 3. In the large bowl mix together the brussels sprouts, quinoa, pomegranate seeds, and pecans. Stir to combine. Serve on a nice serving plate with fresh cilantro. Enjoy!

Images:

Quinoa & Maple Roasted Brussels Sprouts
Quinoa & Maple Roasted Brussels Sprouts
Quinoa & Maple Roasted Brussels Sprouts
Quinoa & Maple Roasted Brussels Sprouts

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Quinoa & Maple Roasted Brussels Sprouts

Source: Cooking Melangery

  • Prep
    15 minutes
  • Total Time
    45 minutes
  • Serves
    4

Description

"Quinoa & Maple Roasted Brussels Sprouts is the ultimate side dish or salad! Fresh brussels sprouts are roasted in olive oil and maple syrup, with a touch of cumin, then tossed with cooked quinoa and sprinkled with cilantro, pecans and pomegranate seeds. Perfect for dinner any time and great for the holidays, too! Vegan & gluten-free!"

Ingredients

  • 3 c. brussels sprouts, halved lengthwise
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 c. pomegranate seeds
  • 3/4 c. quinoa
  • fresh cilantro, chopped (to taste)
  • 3-4 tbsp. lightly roasted pecans, chopped
  • sea salt and freshly ground pepper to taste

Directions

  1. 1. Preheat oven to 425 degrees. Place halved brussels sprouts in a roasting tray or on a rimmed baking sheet. Sprinkle with olive oil, maple syrup, cumin, salt, and pepper. Toss until evenly coated. Roast for 25 minutes, until tender-crisp.
  2. 2. While the brussels sprouts are roasting, rinse the quinoa. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1-1/5 c. water and bring to the boil. Once boiling, cover and cook for 13-15 minutes, until cooked and fluffy.
  3. 3. In the large bowl mix together the brussels sprouts, quinoa, pomegranate seeds, and pecans. Stir to combine. Serve on a nice serving plate with fresh cilantro. Enjoy!
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