Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 Brussels sprouts, trimmed and halved
- Salt and pepper, to taste
- Optional: avocado, nuts, or seeds for topping
Instructions:
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, bring the quinoa and water or broth to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes.
- In a large bowl, toss the chopped onion, garlic, carrots, and Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes.
- Fluff the cooked quinoa with a fork and top with roasted vegetables and optional toppings.
Pros:
- Healthy and nutritious
- Easy to customize with toppings
- Can be made ahead
Cons:
- May be time-consuming to roast vegetables
- Quinoa can be bland if not seasoned properly
- May not be filling for some