Brussels Quinoa Cashew

9 ingredients
6 steps

Ingredients

  • 1 cup quinoa
  • 12 medium Brussels sprouts, trimmed
  • 3 Tbsp. extra virgin olive oil, divided
  • Sea salt and pepper, to taste
  • 1 cup fresh baby spinach
  • 2 Tbsp. finely chopped fresh cilantro
  • 2 Tbsp. raw cashews
  • 2 Tbsp. red wine vinegar
  • 1 tsp. pure maple syrup or honey

Directions

  1. 1
    Preheat oven to 400 degrees F.
  2. 2
    Cook quinoa according to package directions.
  3. 3
    Meanwhile, toss Brussels sprouts with 2 Tbsp. olive oil, sea salt and pepper. Place on a rimmed baking sheet and roast for 35-40 minutes or until tender and golden brown; shake the pan every 10 minutes to ensure even cooking. Remove from oven; set aside.
  4. 4
    In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews.
  5. 5
    In a small bowl, whisk vinegar, remaining 1 Tbsp. olive oil, maple syrup or honey, sea salt and pepper; pour over quinoa mixture and toss to combine.
  6. 6
    Serve.

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