Ingredients

The following ingredients have 4 Servings
  • 4 cups brussels sprouts (halved)
  • 1 large red onion (chopped)
  • 15 oz. can garbanzo beans (drained and rinsed)
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup quinoa (dry)
  • 1 cup water
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano
  • 1/8 teaspoon sea salt

Instruction

  • First, preheat oven to 400°F and spray a baking sheet with cooking spray.
  • Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
  • Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
  • Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
  • While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).
  • Prepare the dressing by whisking together all ingredients. Set aside.
  • Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.