Brussel Sprout and Quinoa Salad with Butternut Squash


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: 

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


  1. 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.
  2. 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.
  3. 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.
  4. 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! ******


One thought on “Brussel Sprout and Quinoa Salad with Butternut Squash

  1. Pingback: Brussel Sprout and Quinoa Salad with Butternut Squash – #ItsWhatsForDinner | FrugalFitMomma

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