Quinoa and Roasted Brussels Sprouts and Sweet Potato Salad with Balsamic Vinaigrette

• Baking sheet • Parchment paper • Small bowl • Whisk

10

40

Mediterranean

Quinoa, Brussels Sprouts, Sweet Potato, Balsamic Vinaigrette

lunch, dinner

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1 cup quinoa

2 cups Brussels sprouts, halved

1 sweet potato, cubed

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Preheat oven to 400°F.

Place the Brussels sprouts and sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to combine.

Roast in the oven for 25-30 minutes or until golden brown and tender.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the balsamic vinegar, garlic powder, salt and pepper. Set aside.

Once the vegetables are done roasting, add them to the cooked quinoa along with the balsamic vinaigrette dressing and toss to combine. Serve warm or cold as desired!

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 8g; Fiber – 6g

This delicious quinoa salad is packed with roasted Brussels sprouts, sweet potatoes, and a tangy balsamic vinaigrette for an easy side dish that’s sure to please! With just 10 minutes of prep time and 30 minutes of cooking time you can have this nutritious meal ready in no time! List of

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Falafel, a fried ball made from ground chickpeas or fava beans, is a popular street food in the Middle East and is often served in a pita with tahini sauce and vegetables.