Quinoa & Brussel Sprouts with Balsamic Glaze

We are headed to Disney World in a just a couple days.  Eek!  So I have been trying to clean out my fridge.  That is how this Quinoa & Brussel Sprouts with Balsamic Glaze came about.  It’s so delicious!  I love when you can make a good meal out of the extras in your fridge.  I think you could probably add many other vegetables to this as well. I think carrots, sweet potato or squash would be great additions as well.  I always keep some kind of cooked grain on hand in the fridge so I can add it to meals throughout the week.   This Quinoa & Brussel Sprouts with Balsamic Glaze is gluten free and vegan. 🙂 If you have been wanting to try quinoa, I highly recommend this.  Another favorite quinoa dish of mine is my Quinoa, Tomato and Avocado Salad.  I also use quinoa in breakfast recipes like my Slow Cooker Breakfast Quinoa.

Quinoa and Brussel Sprouts - My Whole Food Life

Roasting the Brussel sprouts, onions and garlic in the balsamic glaze helps them develop a sweetness that is so yummy!  I added almonds for a nice crunch and an added protein boost.  I wanted to add hazelnuts, but I was out of them.  Honestly, I think just about any nut will do in this recipe.

Quinoa & Brussel Sprouts with Balsamic Glaze

Quinoa & Brussel Sprouts with Balsamic Glaze

Prep Time 10 min Cook Time 30 min Serves 2-3 servings     adjust servings

A flavorful meal made of leftovers!



  1. Preheat oven to 350.
  2. Rinse the Brussel sprouts, remove the ends and cut into quarters.
  3. Add them to a bowl with the chopped onion and garlic.
  4. In a small bowl, whisk together the balsamic, oil, maple syrup and sea salt into a dressing.
  5. Pour the dressing over the vegetables and mix until everything is coated well.
  6. Spread the vegetables onto a lined baking sheet .
  7. Bake for about 30 minutes, stopping to flip everything halfway through.
  8. On a separate baking sheet , roast the almonds for about 8 minutes.
  9. Add everything together in a bowl with the quinoa and mix well.


Recipe Notes

This should keep in the fridge for about a week. Enjoy!

Quinoa and Brussel Sprouts 1 - My Whole Food Life Quinoa and Brussel Sprouts 1 - My Whole Food Life

Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

13 thoughts to “Quinoa & Brussel Sprouts with Balsamic Glaze”

  1. I am heading my local Farmer's Market this morning (only a couple more this season). I know there will be Brussels sprouts - so look forward to making this dish over the weekend. Sounds like the perfect accompianment to the butternut squash I will be roasting. My nut of choice for this will be roasted pecans. This is the first time I have noticed a recipe calling for Avocado oil, which I have used fairly regularly since bringing home a nice big bottle from So CA this summer. Thanks for another great recipe!
  2. Hi Melissa, turns out i didn't have quinoa so I used Farro. Also used the pecans, I served over roasted butternut squash lightly drizzled with maple syrup. It was absolutely delicious!
  3. Hello, I've been making a lot of your recipes. I love them, they are great and always easy with not many ingredients, and I love that! How many people is this recipe for? Thank you.
  4. I just made this recipe with pecans and it is absolutely delicious! This will be a weekly staple in my house. Thanks for sharing!
  5. I made this dish for the first time this week and have been eating it for lunches at work. It's very tasty. Thanks Melissa!

Leave a Reply

Your email address will not be published. Required fields are marked *