Autumn Quinoa

Quinoa is technically not a grain, but a seed. It is also a complete protein, containing all nine essential amino acids.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Autumn Quinoa

Cooking Method: Boiling, Sautéing Cuisine: Healthy, International Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 1 cup Quinoa
• 2 cup Vegetable broth
• 1 cup Butternut squash
• 1 cup Brussels sprouts
• 0.5 cup Dried cranberries
• 0.5 cup Pecans
• 2 tablespoon Olive oil
• 2 tablespoon Maple syrup
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Rinse the quinoa under cold water.
2. In a saucepan, bring the vegetable broth to a boil and add the rinsed quinoa. Reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed.
3. Preheat the oven to 400°F (200°C).
4. Peel and dice the butternut squash, and trim and halve the Brussels sprouts.
5. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, maple syrup, salt, and black pepper.
6. Spread the vegetables on a baking sheet and roast for 20 minutes or until tender.
7. In a serving bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and pecans.
8. Drizzle with additional maple syrup if desired and garnish with fresh parsley.
9. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.