Lemony Brussels Sprouts and Quinoa

Prep Time: 10 minutes
Cook Time: 25 minutes


1 pound brussels sprouts, halved (or about 4 cups)
1 tbsp olive oil
1 cup quinoa
2 cups low-sodium vegetable broth (or water)
1/3 onion, diced
1/4 cup low-sodium vegetable broth, for sautéing
1 clove garlic, minced
3 cups spinach (or kale)
pinch of sea salt and pepper
1/4 teaspoon red pepper flakes (optional- just for kick)


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or aluminum foil).
  2. Toss halved brussels sprouts in oil and sprinkle with salt, pepper and red pepper flakes (if desired). Transfer to baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
  3. In a pot on the stovetop, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 15 minutes, until broth is absorbed.
  4. Meanwhile, sauté onions in 1/4 cup vegetable broth (or 1 tbsp oil) on medium-high, until transluscent. Mix in garlic, salt, pepper and spinach. Sauté about 3 minutes, until spinach is wilted. Remove from heat.
  5. In a large serving bowl, combine cooked quinoa, onion/spinach mixture, and the brussels sprouts. Then toss with lemon tahini dressing.
  6. Serve warm or cold.