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.

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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.