Ingredients
Scale
- 1 pound Brussels sprouts, rinsed and sliced down the middle
- 1 (14.5) can Hunt’s Organic Diced Tomatoes, drained
- 1 garlic clove, finely chopped
- 2 tablespoons grapeseed oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1/2 cup white quinoa
- 1/3 cup roasted almonds, unsalted
- 1/4 cup parmesan cheese, shaved
Instructions
- Preheat oven to 425° F.
- Place Brussels sprouts, tomatoes and garlic in a large mixing bowl. Sprinkle with oil salt and pepper and mix with hands.
- Place mixture on a large baking sheet and bake for 20 minutes until Brussles sprouts are brown and tender, stirring once after the first 10 minutes.
- Meanwhile, Prepare quinoa according to package instructions. Set aside and cover.
- Place Brussles sprouts in a large serving bowl, stir in quinoa, almonds and cheese . Serve immediately.
Notes
Adapted from Hunts.com