Roasted Brussel Sprout, Butternut, and Quinoa Salad
Ingredients
- 2 1/2 cups butternut squash (peeled and cubed)
- 1/2 pound brussel sprouts (quartered)
- 1/2 cup red onion (chopped)
- 2 cloves fresh garlic (minced)
- 1 cup quinoa (dry)
- 2 tbsp. olive oil (extra virgin)
- 1 tbsp. oregano (dry)
- 1 tbsp. fresh rosemary (chopped)
- 3/4 tsp. Himalayan or sea salt
- 1 1/2 tbsp. maple syrup
- 1/2 cup dried cranberries ((see note below on how to make your own))
Instructions
- Preheat oven to 375 degrees.
- Peel the butternut and cut into cubes. Cut the stems off the Brussels Sprouts and cut into quarters. Slice the onion and mince the garlic.
- Spread butternut, Brussels Sprouts, and onion onto a roasting pan or into a deep baking dish and cover with aluminum foil. Roast in the oven for about 45 min-1 hour, stirring occasionally. Remove the foil after 30 minutes and stir in minced garlic and 1 Tbsp. Olive Oil; continue roasting uncovered until tender, but not over-done.
- While the butternut is roasting, prepare the quinoa. Thoroughly rinse quinoa prior to cooking. Cook the quinoa in a rice cooker or on the stove by simmering over medium low heat for 15-20 min. For this recipe: 1 cup quinoa=scant 2 cups water. When finished, drizzle with additional olive oil and sprinkle with salt. Add in fresh or dried oregano and rosemary. Cover to keep warm.
- Toss the roasted vegetables in with the Quinoa. Stir in dried cranberries and maple syrup and toss mixture until seasonings and ingredients are mixed evenly. Add additional seasonings if desired. Serve warm