Ingredients
Scale
- 1 lb brussels sprouts
- ½ large red onion
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin
- olive oil (EVOO) + 1
- tablespoon
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup garbanzo beans,
- canned and rinsed
- ¼ cup quinoa, dry
- ½ cup chicken broth or
- water
- ½ teaspoon red pepper
- flakes (optional)
Instructions
- First, preheat oven to 400°F and line a baking sheet with foil.
- Next, prepare vegetables. Now Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. After this Thinly slice half of a red onion and spread evenly on the baking sheet. Drizzle on 2 tablespoons of EVOO and toss with fingers.
- Season veggies with 1 tablespoon of minced garlic (or more if you’re a garlic lover), salt, and pepper.
- Place veggies into oven at 400°F for 20-25 minutes or until the Brussels sprouts begin to brown.
- While the vegetables are cooking, prepare quinoa. Bring ¼ cup of quinoa and ½ cup of liquid (such as chicken broth) to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).
- Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Add in about ½ cup of garbanzo beans and mix. Then, add in cooked quinoa and toss again. Finally season with one more tablespoon of EVOO and ½ teaspoon of red pepper flakes for some heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes