Serves 2 (as a main)
Serves 4-6 (as a side)
- 1 lb cubed butternut squash
- 3/4 lb brussels sprouts, trimmed and halved
- 1/2 cup dried red or rainbow quinoa
- 1 cup water
- 1/3 cup chopped walnuts
- 1/4 cup dried currants
- 1/4 cup grated Truffle Pecorino (or Parmesan)
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- Salt & pepper
-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.