Harvest Brussels Sprout & Quinoa Grain Bowl
Experience a burst of flavor with the Harvest Brussels Sprout & Quinoa Grain Bowl. This vibrant dish combines crispy roasted Brussels sprouts and fluffy quinoa, all drizzled with a zesty lemon-garlic dressing. Perfect for meal prep or impressing guests, it’s a delightful blend of textures and colors that will make your taste buds sing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- Salt and pepper, to taste
- ½ cup pomegranate seeds (optional)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and cover until liquid is absorbed (about 15 minutes).
- For the dressing, whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
- Fluff the cooked quinoa with a fork and layer it in bowls with roasted Brussels sprouts.
- Top with pomegranate seeds and Parmesan cheese if desired. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Customize by substituting Brussels sprouts with kale or adding roasted sweet potatoes. Store leftovers in an airtight container for up to three days; reheat on the stovetop for best results.