Can we talk about deviating from the grocery list? Oh my gosh it’s so much fun. Every weekend I create a meal plan for the week then write out a list of ingredients I’ll need to make the recipes, categorized by department of course, then shop. I do my best to keep my eyes forward, but occasionally they’ll wander.
Sour Licorice Rips for $.50/bag? Don’t mind if I do.
Mini Champ Cones on sale? Ben will want those. (Yeah, Ben…)
Candy corn and honey-roasted peanuts? Better stock up for the holidays!
Notice a theme? Usually it’s the sweet treats that cause me to stray, but recently I made a beeline for a healthier list buster – shaved brussels sprouts, which I used in this Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts!Â
Fresh and Healthy Vegetarian Side
Brussels sprouts are one of my very favorite foods, but they’re kind of a pain to prep. Trim the ends, cut in half, peel off the outer leaves, and repeat x100. Ever since spying pre shredded sprouts at the store a few weeks ago I’ve been playing around with different uses, and this quinoa dish is one of my favorites. It’s be a perfect vegetarian side dish for any night of the week.
Fluffy quinoa combines with sweet, caramelized butternut squash, roasty-toasty shaved brussels sprouts, creamy parmesan cheese, and crunchy pepitas in one fab little side dish. Disgustingly healthy. Plus there’s only 3 main ingredients, and they each cook in about the same amount of time. I’ll show you!
Step 1: Make the Quinoa
Start with 1 cup quinoa which, like all my other rices/small-cut pastas, I store in a mason jar. One trick I do to both remind me of what’s inside AND how to cook it is to cut off the instructions from the original packaging and pop it in the jar. Easy!
Rinse the quinoa very well in a fine mesh sieve under cold running water (even if the packaging says “pre-rinsed”) then add it to a scant 2 cups vegetable or chicken broth that’s boiling. Quinoa has a bitter outer coating that will make the whole dish taste off if it’s not rinsed.
Turn the heat down to medium-low then let the quinoa simmer until tender, about 15 minutes. Fluff with a fork then set aside.
Step 2: Roast the Brussels Sprouts
Meanwhile, spread a 9oz bag pre shredded brussels spouts onto a foil-lined baking sheet then toss with 1 Tablespoon extra virgin olive oil, garlic salt, and pepper, and then roast at 375 degrees for 15 minutes or until golden brown.
Step 3: Caramelize the Butternut Squash
While the sprouts are roasting, get to work caramelizing 2 cups 1/2″ butternut squash cubes. Here’s how you make the cubes from a whole butternut squash >>Â
Melt 2 Tablespoons butter with 1-1/2 Tablespoons brown sugar in a large cast iron or heavy-bottomed skillet over medium-high heat then add the squash and saute for 15 minutes, or until tender and golden brown on the outside, stirring often.
Step 4: Combine
Add the quinoa, roasted brussels sprouts, and caramelized butternut squash to a bowl with 1/3 cup freshly grated parmesan cheese and 1/4 cup pepitas then toss to combine.
That’s all she write! Scoop onto plates, top with more parmesan cheese if desired, then serve. I hope you love this tasty little vegetarian side – enjoy!
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Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
Description
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts is a delicious vegetarian side dish that pairs with most any meal!
Ingredients
- 1 cup quinoa, rinsed well
- scant 2 cups vegetable or chicken broth
- 9oz shaved brussels sprouts (I used Green Giant brand)
- 1 Tablespoon extra virgin olive oil
- garlic salt & pepper
- 2 Tablespoons butter
- 2 cups 1/2 inch cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup grated parmesan cheese
- 1/4 cup pepitas
Directions
- Bring chicken broth to a boil in a saucepan then add rinsed quinoa (be sure to rinse well in fine mesh sieve under cold running water - even quinoa that comes "pre-rinsed".) Place a lid on top then turn heat down to medium-low and simmer until tender, about 15 minutes. Fluff with a fork then set aside.
- Meanwhile, preheat oven to 375 degrees then line a baking sheet with foil. Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
- Melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash then saute, stirring every so often - more so near the end - until tender, about 15 minutes.
- Combine quinoa, brussels sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl then toss and serve with extra parmesan cheese, if desired.
Notes
- If you can't find pre-shredded brussels sprouts, trim the ends, peel off any outer leaves that are loose, then shred thinly with a sharp knife.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Georgia @ The Comfort of Cooking 11.18.2013
Such a delicious and light fall meal for the holidays (between all the turkey, stuffing and mashed potatoes!). This looks so good, Kristin!
Menu Plan Monday 11.18.2013
[…] Eggs, Sausage, and Hashbrowns Tuesday- Crock Pot Chicken Tacos and Easy Mexican Rice Wednesday- Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts (add in Sausage to make one dish meal) Thursday-   Chicken Pot Pie (adapted to GF add some […]
Ashley 11.18.2013
I don’t ever post comments unless there’s a giveaway but I just had to say that I cannot wait to make this dish. You’ve outdone yourself by the looks of it! Thank you :D
Miss Polkadot 11.18.2013
Wow, this looks awesome! Roasted, caramelized, fluffy – you had me at those adjectives. We can’t find shaved brussels sprouts over here – lame-o Germany – so I’ll have to slice them thinly myself and will have to sub another grain for the quinoa [sadly still hasn’t convinced me]. Maybe couscous? Anyway, I hope I’ll get around trying it soon.
Iowa Girl Eats 11.18.2013
Yeah, I think couscous would be great!
Jayme Beyer 11.18.2013
Do you know why it’s important to rinse the quinoa? I have skipped that step b/c I don’t have a fine sieve… but maybe I shouldn’t?? :)
Iowa Girl Eats 11.18.2013
Quinoa has a natural bitter coating that can throw the taste of the dish off if it’s not rinsed off.
Tracy 11.18.2013
I adore shaved brussels sprouts I love this combo!! Esp the addition of pepitas. Great recipe!
Andrea 11.18.2013
Any ideas as to how to add more protein to the recipe? Any meats you would suggest?
Iowa Girl Eats 11.18.2013
You could serve it with sauteed chicken or even shrimp. Alongside a pork tenderloin would be good too!
Katie 11.18.2013
Wow – this looks amazing! I knew you can find butternut squash pre-cut, but had no idea of the sprouts. I’m going to have to deviate from the grocery list this week a little :) And I’m like you, when I stray from my list it’s for things that are sweet!!
Sanaz @ run for cake 11.18.2013
Delish! Great idea about storing the instructions in the jar. I love to do this so I can keep everything organized in my own containers. Here’s a tip, make sure you wipe off or clean the label beforehand since you never know who was touching it at the store before it made its way into your kitchen. Especially since it’s touching the food you will eat ;) thanks for another great recipe
Natalie 11.18.2013
This looks awesome!
Any thoughts on what parts of this could successfully be made ahead of time if wanted to serve on thanksgiving?
Iowa Girl Eats 11.18.2013
You could definitely cube the butternut squash ahead of time. I would wait until the day of to make it though. The cold leftovers are good, but it’s best served warm and fresh!
Almost me 11.08.2014
I had bought all the ingredients, but doubled. I froze the squash cubed and the brussel sprouts whole. It turned out beautifully.
erin @hooleywithaz 11.18.2013
oh my goodness this looks so good and filling.
Trisha 11.18.2013
Try as I might, I just can’t get into Brussels sprouts. :( However, your tip about keeping the instructions from original packaging is GENIUS. I have two recycled kombucha bottles full of undistinguishable grains in my pantry. Someday when I want to make arborio rice?? or Israeli cous cous?? those instructions would really come in handy!
Brie @ Entrée the Giant 11.18.2013
This dish just screams fall – I love the addition of the pepitas for some crunchy goodness. Great recipe, Kristin!
Lea 11.18.2013
There aren’t enough words to describe how happy I am it’s Brussels Sprouts season. I will definitely keep my eyes open for the pre-shaved sprouts!
Melissa 11.18.2013
Yum, this recipe looks and sounds absolutely wonderful! Such an ideal meal and I had no idea the Green Giant brand made shaved brussels sprouts!
Danielle @ Its A Harleyyy Life 11.18.2013
YUM!
meredith @ The Cookie ChRUNicles 11.18.2013
Looks so delicious and something I routinely can make since I always have those ingredients on hand.
Runner Girl Eats 11.18.2013
This looks so tasty and perfect for this time of year. Can’t wait to enjoy this soon :)
C. 11.18.2013
This recipe combines three of my favorite things! Looks absolutely delicious. Have you tried the finely shaved Brussel sprouts from Trader Joe’s? They’re awesome.
Iowa Girl Eats 11.18.2013
No I haven’t – I didn’t know they carried them! Will definitely look for them the next time I go. Thanks for the tip!
Jessica Rose 11.18.2013
That looks really yummy and so simple to make. I am a big fan of brussel sprouts myself as I know lots of people dislike them!! Although here in London we don’t get Brussell shavings…I have never seen this before!!