Quinoa and Roasted Butternut Squash and Brussels Sprouts Salad with Maple Vinaigrette

Baking sheet lined with parchment paper; medium saucepan; small bowl; large bowl

10

35

American

Quinoa, Butternut Squash, Brussels Sprouts, Maple Vinaigrette

Main Course

Roasting

Vegetarian

1

1/2 cup quinoa

1/2 cup cubed butternut squash

1/2 cup halved Brussels sprouts

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons maple syrup

2 tablespoons apple cider vinegar

Preheat oven to 375°F.

Place the quinoa in a medium saucepan with 1 cup of water. Bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes or until all the water is absorbed. Remove from heat and set aside.

Place the cubed butternut squash and halved Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste. Roast in preheated oven for 20 minutes or until vegetables are tender.

In a small bowl, whisk together maple syrup and apple cider vinegar until combined.

In a large bowl, combine cooked quinoa, roasted vegetables, and maple vinaigrette until everything is evenly coated in dressing. Serve warm or cold as desired.

Calories – 478; Fat – 16g; Carbohydrates – 65g; Protein – 12g; Fiber – 11g

Enjoy this delicious salad made with quinoa, roasted butternut squash, Brussels sprouts, and a sweet maple vinaigrette for an easy meal that’s full of flavor!

4

The state of Rhode Island is famous for its clam cakes, which are similar to doughnuts but made with clam meat.