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!


  • 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


  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!

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