Ok… this was a HIT! I’m telling you, everyone LOVED it! Even people that don’t love brussel sprouts. YUM! Even leftovers were yummy when put into the skillet to be heated up. YUM YUM YUM!!!!
I got the recipe from here: http://iowagirleats.com/2013/11/18/quinoa-with-caramelized-butternut-squash-and-roasted-brussels-sprouts/
I actually did NOT change anything!! Woah! Right?! HA!
Oh… except for the fact that I cook my quinoa in my rice cooker…. that’s it… I think 🙂
I took a bit of a hiatus from my food blog. Homeschooling started with my kindergartner, I have a 3 year old now… and WOAH, that’s a phase in and of itself! WHAT?! It’s been pretty crazy… so I put the extra things I was doing to the side for a short time to take a bit of a breather and focus on the crazy kids. 🙂
But… now that Thanksgiving is approaching and I’ll be trying some of my recipes out, I HAD to post them. Both for people who would read it but also for myself in the future so I could remember the recipes that I loved!
So, here’s the recipe.
1 cup quinoa, rinsed well
2 cups vegetable or chicken broth
9oz shaved brussels sprouts (I just got 9oz. from produce section, and then chopped them)
1 Tablespoon extra virgin olive oil
garlic salt & pepper
2 Tablespoons butter
2 cups 1/2″ cubed butternut squash
1-1/2 Tablespoons brown sugar
1/3 cup grated parmesan cheese
1/4 cup pepitas
- Bring chicken broth to a boil in a saucepan then add rinsed quinoa (be sure to rinse well in fine mesh sieve under cold running water – even quinoa that comes “pre-rinsed”.) Place a lid on top then turn heat down to medium-low and simmer until tender, about 15 minutes. Fluff with a fork then set aside.
- Meanwhile, preheat oven to 375 degrees then line a baking sheet with foil. Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
- Melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash then saute, stirring every so often – more so near the end – until tender, about 15 minutes.
- Combine quinoa, brussels sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl then toss and serve with extra parmesan cheese, if desired.
**** If you have a rice cooker, it makes the quinoa SO much easier to cook!!! Try it! ******
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