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.
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
A flavorful meal made of leftovers!
Ingredients
- 2 cups cooked quinoa
- 1 lb bag Brussel sprouts
- 1/2 large yellow onion chopped
- 1/2 cup raw almonds
- 2 cloves garlic minced
- 2 T avocado oil (or oil of choice)
- 3 T balsamic vinegar
- 2 T maple syrup or raw honey
- sea salt to taste
Instructions
- Preheat oven to 350.
- Rinse the Brussel sprouts, remove the ends and cut into quarters.
- Add them to a bowl with the chopped onion and garlic.
- In a small bowl, whisk together the balsamic, oil, maple syrup and sea salt into a dressing.
- Pour the dressing over the vegetables and mix until everything is coated well.
- Spread the vegetables onto a lined baking sheet .
- Bake for about 30 minutes, stopping to flip everything halfway through.
- On a separate baking sheet , roast the almonds for about 8 minutes.
- 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!
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