Brussels Quinoa Cashew

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cook quinoa according to package directions.

3. 3

   Meanwhile, toss Brussels sprouts with 2 Tbsp. olive oil, sea salt and pepper. Place on a rimmed baking sheet and roast for 35-40 minutes or until tender and golden brown; shake the pan every 10 minutes to ensure even cooking. Remove from oven; set aside.

4. 4

   In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews.

5. 5

   In a small bowl, whisk vinegar, remaining 1 Tbsp. olive oil, maple syrup or honey, sea salt and pepper; pour over quinoa mixture and toss to combine.

6. 6

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.