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So I dunno if you guys have picked up on this by now, but I eat fairly healthy 82% of the time and go kinda nuts the other 18% (baking is just too much fun!). Even though that’s a great split, I want to make a conscious effort to eat more healthily in 2014. This resolution includes eating new, well rounded meals more often. There are too many things to taste in the world to get stuck in the same weekday recipe rotation rut (we all do it, so don’t judge!). With that said, let me introduce you to a flavorful quinoa recipe with roasted brussels sprouts that I’ve been enjoying for lunch over the past couple months.

Scattered throughout the quinoa are roasted brussels sprouts and turnips. These two ingredients are everywhere in the winter, so I thought it would be fun to toss into a salad. For a little zing, I also roast up a bit of red onion and make a simple dressing. It’s quick, simple, and delicious.

Quinoa makes me feel so good inside. It’s a tasty little wonder-food that’s packed with protein and delicious grainy flavor. With a squirt of lemon, this dish tastes fresh and light despite the roasty toasty flavor of the veggies. The bits of sweetly tart cranberries totally pop and provide chewy little bites to every forkful. Then the almonds give a slight crunch that totally rounds out of the textural perfection of this salad. It’s a light little recipe that can easily be beefed up by adding a can of rinsed chickpeas to the veggies before they roast in the oven (I did this for dinner and loved it).

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Honestly, I legit can’t get enough of this dish and I’m excited to share it with ya guys! Have a healthy and happy weekend. :)

**Makes 6 servings**

1 3/4 cups water or broth

1 cup quinoa

1 bayleaf

10 oz brussels sprouts

1 turnip

1/2 red onion

1 tablespoon extra virgin olive oil

1/3 cup slivered almonds (toasted)

3/4 cup dried cranberries

1 garlic clove (grated)

1/2 lemon

1 tablespoon spicy mustard

1 + 1/2 teaspoon maple syrup (or honey)

1 teaspoon extra virgin olive oil

1/4 teaspoon dried mustard

 Salt/pepper, to taste


Preheat oven to 425 degrees Fahrenheit.

Cut each brussels sprout into fourths, discarding any discolored/damaged leaves. Dice the turnip and onion. Put on a baking sheet with the brussels spouts. Drizzle with oil and sprinkle with salt/pepper/garlic powder. Roast for 20-25 minutes, stirring midway. Remove from oven.

Meanwhile, rinse the quinoa and add to a saucepan with the water and bay leaf. Bring to boil, reduce heat, cover, and simmer for 10-15 minutes. Remove from heat. Discard the bay leaf. Fluff quinoa with fork.

In a large bowl, add the roasted vegetables, cooked quinoa, dried cranberries, and toasted slivered almond with a pinch of salt/pepper.

In a small bowl, whisk together the garlic, lemon, mustard, maple syrup, oil and dried mustard with a large pinch of salt/pepper. Pour over the quinoa/veggie mixture. Toss to combine.

Serve warm, room temperature, or cold.