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This recipe for VEGAN QUINOA WITH WINTER VEGGIES, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


1 cups butternut squash, peeled, seeded,
cut into -inch cubes (approx. lb.)
1 cups halved brussels sprouts (approx. lb.)
tsp. + 1 pinch sea salt (or Himalayan salt),
divided use
tsp. + 1 pinch ground black pepper, divided use
1 Tbsp. olive oil
cup chopped onion (approx. 2⁄3 medium)
2 cloves garlic, finely chopped
1 Tbsp. finely chopped fresh sage
1 Tbsp. apple cider vinegar 2⁄3 cup white quinoa, rinsed
11⁄3 cups reduced-sodium organic vegetable broth
tsp. ground nutmeg

SPECIAL EQUIPMENT: Olive oil cooking spray Parchment paper

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment paper; set aside.
3. Lightly coat squash and brussels sprouts with spray; season with a pinch of salt and a pinch of pepper.
Spread evenly on prepared baking sheet; roast for 15 minutes, or until tender-crisp and lightly charred around
the edges. Set aside.
4. Heat oil in a medium pot over medium heat.
5. Add onion, garlic, and sage; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
6. Add vinegar; cook, stirring frequently, for 1 minute.
7. Add quinoa; cook, stirring often, for 3 to 4 minutes, or until lightly toasted.
8. Add broth, nutmeg, remaining tsp. salt, and remaining tsp. pepper. Bring to a boil; reduce heat to low.
Gently boil for 15 minutes, or until liquid is absorbed and quinoa is tender.
9. Remove from heat; cover. Let rest for 5 minutes.
10. Fluff quinoa; stir in roasted vegetables and serve. Enjoy!

Depending on the size of your brussels sprouts and the size of your cuts, it could take the sprouts and squash different
amounts of time to cook through. You may want to roast them on separate pans, so you can remove one earlier, if necessary

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
prep 15 min + 5 min resting/ cook 39 min
Personal Notes:
Personal Notes:
Calories: 189 Cholesterol: 0 mg Fiber: 5 g
Total Fat: 5 g Sodium: 210 mg Sugars: 4 g
Saturated Fat: 1 g Carbohydrates: 31 g Protein: 6 g

1G, 1Y, 1 tsp




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