This delicious blend of vegetables and plant-based protein makes a great healthy lunch or dinner. It is packed with nutrients and Add chicken or other
Ingredients
1 lb brussel sprouts,ends trimmed and halved
1 large red onion, chopped1
15-oz. can garbanzo beans, drained and rinsed
2-3 cloves minced garlic
2 TB olive oil
Large handful of Spinach rinsed and chopped
1/2 cup quinoa, uncooked
1 cup water
Salt and Pepper to Taste
DRESSING
1 small orange, juiced (about 1/4 cup)
2 TB balsamic vinegar
Salt and Pepper to taste
Directions
Preheat oven to 400°F and lightly grease a baking sheet with olive oil. Wash brussel sprouts, pat dry, trim ends and cut lengthwise. Place in large bowl. Peel and thinly slice red onion and add to bowl. Drain and rinse garbanzo beans and add to bowl. Toss ingredients with 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Spread evenly on baking sheet and bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Toss halfway.
While the vegetables are cooking, prepare quinoa. Rinse in fine mesh colander underwater for 30 seconds. Combine quinoa with 1 cup water in saucepan. Bring to a boil over medium-high heat. Once boiling, decrease heat to a simmer and cook until the water is absorbed (10-20 minutes). Once water is absorbed, cover, remove from heat and let steam for 5 minutes. Remove lid and fluff with fork. Add chopped spinach to warm quinoa and stir, letting the spinach wilt.
Wisk together the dressing ingredients.
Once the veggies are done, let cool for a few minutes, then transfer to the large bowl used previously.Add in cooked quinoa and toss. Drizzle on dressing and toss again.