The Pioneer Woman Tasty Kitchen
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Roasted Brussel Sprouts & Quinoa

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Level: Easy

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Description

This dish is delicious warm or cold for an easy dinner or take-to-work salad. It’s is packed with plant protein, fiber, and uses olive oil for healthy fat. It is also very versatile. You don’t like onions? No biggie. Just switch them out for chives, parsley or some other aromatic. Can’t stand the spice of red pepper flakes? No problem. Sprinkle in some curry powder, garlic herb seasoning, or taco seasoning instead.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Chopped Onion
  • 1 pound Brussels Sprouts, Halved
  • ¼ teaspoons Pepper
  • ¼ teaspoons Red Pepper Flakes
  • ¼ teaspoons Salt
  • ½ pints Cherry Tomatoes, Halved
  • 1 cup Cooked Quinoa
  • ¾ cans (15 Oz. Size) Pinto Beans, Drained And Rinsed

Preparation

Preheat oven to 400ºF and chop ingredients.

Place cut onions in a 13×9 baking pan and drizzle with olive oil. Add Brussel spouts to baking pan.

Mix pepper, red pepper flakes, and salt in a small bowl. Pour spices evenly over Brussel sprouts and onions and toss lightly. Cook for 15 minutes.

After 15 minutes, add halved cherry tomatoes to the baking pan. Cook for another 10 minutes (25 minutes total) or until Brussel sprouts are soft and easy to chew but not falling apart.

Transfer into a large bowl. Mix in quinoa and pinto beans. If dry, toss with 1 tablespoon of olive oil.

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