Spicy Sriracha Brussels Sprouts & Avocado with Lime-Scented Quinoa

Preheat oven to 400 F.

Make the quinoa: In a saucepan, add 1 cup of quinoa to 2 cups of chicken broth (or water/veggie broth) and bring to a rolling boil. Lower heat to a simmer, cover the pan and cook until there is no more liquid, 15-18 minutes. In the last few minutes add 1 teaspoon of lime zest and mix well. Then cover the pan until finished cooking. Remove from heat, and keep covered until you are ready to eat.

For the Brussels sprouts:

Mix the garlic, shallot, olive oil, lime salt, pepper, Sriracha and Brussels sprouts together.

Spread them out on a foil-lined baking sheet, squeeze the lime juice over top, and bake in the preheated oven for about 35 minutes, mixing halfway through (add a drizzle more olive oil if they look dry). Remove from the oven and turn the oven to broil. Add the diced avocado and Monterey jack cheese over the top and return to the oven to cook for another 2 minutes, until the cheese is melted.

*You can also, just broil the Brussels sprouts with the cheese and add the avocado afterwards, whatever you prefer (warmer avo or cooler avo!)

Pile a few spoonfuls of Lime-Scented Quinoa onto your plate along with a heaping helping of Spicy Sriracha Brussels Sprouts and enjoy!