Ingredients:
1/2 lb brussels sprouts, halved, remove outer leaves and stem
1/2 bell pepper, diced
1 tbsp coconut oil
1.5 cups cooked quinoa
1/2 pear, shredded with mandoline or cheese grater

Vinaigrette:
1 tbsp organic tamari sauce
1 tbsp rice or white wine vinegar
1 tsp honey
2 tsp whole grain mustard
chili oil or hot sauce to taste

Preheat oven to 400 degrees.  Coat brussels sprouts and chopped peppers with coconut oil and spread out onto baking sheet.  I like to line the pan with parchment paper to make sure they don't stick.  Roast the veggies for 35-40 minutes flipping halfway.  When they are done, sprinkle them with coarse salt and cracked pepper.  Meanwhile stir shredded pear into the cooked quinoa.  Whisk together all the ingredients for the vinaigrette.  Add the roasted veggies to the quinoa and pour the dressing over.  Serve warm or cooled as a salad.

Source: The Naked Fig

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