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Roasted Brussels Sprout, Quinoa and Brown Rice Salad
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Servings:
4
Author:
Lorie Yarro
Ingredients
2
lbs.
Brussels sprouts
halved and ends removed
1
c
quinoa/brown rice mix
cooked
⅔
c
pecan halves
½
c
golden raisins
3-4
T
olive oil
1-2
garlic cloves
minced
1
teaspoon
ground mustard
Sea Salt and pepper to taste
Instructions
Preheat oven to 425°F.
In a medium bowl, toss sprouts in 1-2 T olive oil to coat evenly. Spread over parchment lined baking sheet.
Bake for 20-25 minutes or until browned and soft.
When Brussels sprouts are done, combine with all other ingredients in a medium bowl and toss well to combine. Add sea salt and pepper to taste.
Serve warm or chilled.