Introduction: Ready for a Hearty, Nutritious Veggie Dish?
Craving a wholesome, flavorful meal that’s packed with roasted vegetables and protein-rich quinoa? This Roasted Brussels Sprouts Quinoa is your perfect choice! Featuring tender roasted carrots, Brussels sprouts, and red onion tossed with fluffy quinoa infused with fresh thyme, this dish is a delightful blend of earthy and savory flavors. Perfect for healthy lunches, meal prep, or cozy dinners, it’s inspired by your love for vibrant, veggie-forward dishes like Abundance Kale Salad and Zoodle Stir-Fry. Naturally vegetarian and adaptable for vegan, gluten-free, and keto diets, it’s a versatile crowd-pleaser. Ready to roast and toss a nutritious bowl? Let’s dive into this easy recipe!
Overview: Why Roasted Brussels Sprouts Quinoa is a Must-Try
This Roasted Brussels Sprouts Quinoa combines caramelized roasted vegetables with nutty quinoa, creating a hearty, satisfying dish with minimal effort. The microwave quinoa method and one-pan roasting make it ideal for quick meals. What makes it special? It’s a vegetarian, gluten-free dish that’s ready in about 30 minutes, perfect for showcasing seasonal produce, and adaptable for keto diets, offering a nutritious, flavorful meal with simple prep.
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a vegetarian, gluten-free, hearty salad with roasted, earthy flavors.
This roasted quinoa dish is a wholesome, delicious treat that’s sure to impress. Let’s get roasting!
Essential Ingredients
Here’s what you need to make Roasted Brussels Sprouts Quinoa. Each ingredient adds to the earthy, savory, and hearty magic.
- Carrots (6 large, peeled and cut into bite-size pieces): Provide sweet, tender crunch.
- Brussels Sprouts (1 lb, halved): Offer earthy, caramelized flavor.
- Red Onion (1 large, sliced): Adds sweet, savory depth.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances roasting and richness.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
- Chicken Stock (2 cups): Infuses quinoa with savory depth.
- Quinoa (1 cup, rinsed): Provides nutty, protein-packed texture.
- Fresh Thyme (2 tsp): Adds aromatic, herbaceous freshness.
Substitutions and Variations
- Carrots: Swap with parsnips or turnips for similar sweetness.
- Brussels Sprouts: Replace with broccoli florets or cauliflower for variety.
- Red Onion: Use shallots or yellow onion for similar sweetness.
- Chicken Stock: Swap with vegetable stock for vegan or water for lighter flavor.
- Quinoa: Replace with cauliflower rice for keto (~3–4g net carbs per serving) or farro for non-gluten-free.
- Keto Adjustment: Swap quinoa with cauliflower rice and reduce carrots to 3 (~3–4g net carbs per serving).
- Vegan Version: Use vegetable stock instead of chicken stock.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne with the olive oil.
- Protein-Packed: Add ½ cup chickpeas or grilled chicken (non-vegetarian) after roasting.
Step-by-Step Instructions
Making this Roasted Brussels Sprouts Quinoa is simple, with one-pan roasting and a quick microwave quinoa method. Follow these steps for a perfect dish every time.
Step 1: Roast the Vegetables
- Preheat the oven to 450°F (230°C).
- On a baking sheet, toss 6 large carrots (cut into bite-size pieces), 1 lb halved Brussels sprouts, and 1 large sliced red onion with 2 Tbsp extra-virgin olive oil.
- Season with kosher salt and black pepper.
- Roast for 15–20 minutes until fork-tender and slightly caramelized.
Tip: Spread vegetables in a single layer for even roasting; flip halfway for consistent browning.
Step 2: Cook the Quinoa
- In a large microwave-safe bowl, combine 2 cups chicken stock, 1 cup rinsed quinoa, and 2 tsp fresh thyme; season with salt and pepper.
- Cover tightly with plastic wrap and microwave on high for 6 minutes.
- Check for remaining liquid; if needed, microwave for an additional 3 minutes until absorbed.
Tip: Rinse quinoa thoroughly to remove bitterness; ensure the bowl is tightly covered to trap steam.
Step 3: Combine and Serve
- Transfer roasted vegetables and any remaining olive oil from the baking sheet to the bowl with the quinoa.
- Stir to combine; season with additional salt and pepper to taste.
- Serve warm or at room temperature.
Tip: Toss gently to avoid mashing quinoa; taste and adjust seasoning for balance.
Assembly: Building the Perfect Roasted Brussels Sprouts Quinoa
Making this Roasted Brussels Sprouts Quinoa is all about creating a hearty, balanced dish with vibrant textures. Here’s how to make it perfect:
- Roast Veggies Golden: Ensure caramelization for deep, sweet flavor.
- Cook Quinoa Fluffy: Microwave until fully absorbed for light texture.
- Combine Gently: Mix vegetables and quinoa to preserve textures.
- Season Thoughtfully: Adjust salt and pepper for a balanced finish.
Presentation Tips:
- Serve in a large bowl for a family-style meal or portion into individual bowls.
- Pair with a keto-friendly side like a cucumber salad or grilled zucchini.
- Garnish with extra thyme, a sprinkle of Parmesan (non-vegan), or a drizzle of olive oil for a polished look.
Storage and Make-Ahead Tips
This dish is ideal for meal prep and stores well. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating:
- Reheat in a microwave for 1–2 minutes with a splash of water or stock to restore moisture.
- Reheat in a skillet over medium heat for 5–7 minutes for better texture.
- Make-Ahead Tips:
- Roast vegetables up to 1 day ahead; store in the fridge.
- Cook quinoa up to 2 days ahead; store separately in the fridge.
- Combine just before serving to maintain freshness.
Tip: Add a squeeze of lemon juice when serving leftovers to brighten flavors.
Recipe Variations
This Roasted Brussels Sprouts Quinoa is versatile, drawing on your love for vibrant, veggie-forward dishes like Zoodle Stir-Fry and Abundance Kale Salad. Here are some fun ideas:
- Keto Quinoa Salad: Replace quinoa with cauliflower rice and reduce carrots to 3 (~3–4g net carbs per serving).
- Gluten-Free Version: Already gluten-free with certified stock and quinoa.
- Vegan Version: Use vegetable stock instead of chicken stock.
- Spicy Quinoa Salad: Add ¼ tsp red-pepper flakes or a drizzle of sriracha after roasting.
- Mediterranean Twist: Toss with ¼ cup crumbled feta (non-vegan) or olives after combining.
Tip: Serve with a side of keto-friendly hummus or a sprinkle of toasted seeds for extra crunch.
Conclusion: A Hearty, Nutritious Treat to Love
Roasted Brussels Sprouts Quinoa is the perfect way to enjoy a wholesome, flavorful meal that’s both satisfying and healthy. With its caramelized vegetables, nutty quinoa, and aromatic thyme, it’s a dish that’s as delicious as it is versatile. Perfect for healthy lunches, meal prep, or cozy dinners, this quinoa salad is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every hearty, earthy bite. What’s your favorite way to enjoy this roasted quinoa dish? Share your ideas in the comments and let us know how it turned out!
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Roasted Brussels Sprouts Quinoa
Description
Craving a wholesome, flavorful meal that’s packed with roasted vegetables and protein-rich quinoa? This Roasted Brussels Sprouts Quinoa is your perfect choice! Featuring tender roasted carrots, Brussels sprouts, and red onion tossed with fluffy quinoa infused with fresh thyme, this dish is a delightful blend of earthy and savory flavors.
Ingredients
Here’s what you need to make Roasted Brussels Sprouts Quinoa. Each ingredient adds to the earthy, savory, and hearty magic.
- Carrots (6 large, peeled and cut into bite-size pieces): Provide sweet, tender crunch.
- Brussels Sprouts (1 lb, halved): Offer earthy, caramelized flavor.
- Red Onion (1 large, sliced): Adds sweet, savory depth.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances roasting and richness.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
- Chicken Stock (2 cups): Infuses quinoa with savory depth.
- Quinoa (1 cup, rinsed): Provides nutty, protein-packed texture.
- Fresh Thyme (2 tsp): Adds aromatic, herbaceous freshness.
Substitutions and Variations
- Carrots: Swap with parsnips or turnips for similar sweetness.
- Brussels Sprouts: Replace with broccoli florets or cauliflower for variety.
- Red Onion: Use shallots or yellow onion for similar sweetness.
- Chicken Stock: Swap with vegetable stock for vegan or water for lighter flavor.
- Quinoa: Replace with cauliflower rice for keto (~3–4g net carbs per serving) or farro for non-gluten-free.
- Keto Adjustment: Swap quinoa with cauliflower rice and reduce carrots to 3 (~3–4g net carbs per serving).
- Vegan Version: Use vegetable stock instead of chicken stock.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne with the olive oil.
- Protein-Packed: Add ½ cup chickpeas or grilled chicken (non-vegetarian) after roasting.
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 450°F (230°C).
- On a baking sheet, toss 6 large carrots (cut into bite-size pieces), 1 lb halved Brussels sprouts, and 1 large sliced red onion with 2 Tbsp extra-virgin olive oil.
- Season with kosher salt and black pepper.
- Roast for 15–20 minutes until fork-tender and slightly caramelized.
Tip: Spread vegetables in a single layer for even roasting; flip halfway for consistent browning.
Step 2: Cook the Quinoa
- In a large microwave-safe bowl, combine 2 cups chicken stock, 1 cup rinsed quinoa, and 2 tsp fresh thyme; season with salt and pepper.
- Cover tightly with plastic wrap and microwave on high for 6 minutes.
- Check for remaining liquid; if needed, microwave for an additional 3 minutes until absorbed.
Tip: Rinse quinoa thoroughly to remove bitterness; ensure the bowl is tightly covered to trap steam.
Step 3: Combine and Serve
- Transfer roasted vegetables and any remaining olive oil from the baking sheet to the bowl with the quinoa.
- Stir to combine; season with additional salt and pepper to taste.
- Serve warm or at room temperature.
Tip: Toss gently to avoid mashing quinoa; taste and adjust seasoning for balance.
FAQs
1. Can I use other grains?
Yes! Swap quinoa with farro, bulgur (non-gluten-free), or cauliflower rice for keto.
2. Is this dish keto-friendly?
With quinoa and carrots, it’s not keto-friendly (~20–25g net carbs per serving). Use cauliflower rice and fewer carrots for keto (~3–4g net carbs).
3. Can I make it vegan?
Yes! Use vegetable stock instead of chicken stock.
4. Why are my vegetables not crispy?
- Spread vegetables in a single layer to avoid steaming.
- Roast at 450°F for caramelization.
- Pat vegetables dry before tossing with oil.
5. Can I make this ahead?
Yes! Roast vegetables and cook quinoa up to 1–2 days ahead; combine fresh.
6. How long does it last?
Lasts in the fridge for 4 days or freezes for 2 months.
7. Can I use frozen Brussels sprouts?
Yes! Use 1 lb thawed, patted dry Brussels sprouts; roast as directed.
8. What’s the best way to serve it?
Serve warm or at room temperature, paired with a keto-friendly side like cucumber salad or grilled zucchini, garnished with extra thyme or Parmesan.