Ingredients
1 cup quinoa
12 medium Brussels sprouts, trimmed
3 Tbsp. extra virgin olive oil, divided
Sea salt and pepper, to taste
1 cup fresh baby spinach
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. raw cashews
2 Tbsp. red wine vinegar
1 tsp. pure maple syrup or honey
Preparation
Preheat oven to 400 degrees F. Cook quinoa according to package directions. 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. In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews. 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. Serve.
