Quinoa with White Beans, Roasted Grapes and Brussels Sprouts

1/2 lb brussels sprouts, washed, trimmed and cut in half
1 tbsp olive oil, divided
1 clove garlic, minced
Salt and pepper
1 cup red grapes
1 tbsp fresh thyme
Salt and pepper
1 cup water
1/2 cup dry quinoa
2-3 tbsp pine nuts (or pecans or slivered almonds)
1 tbsp white wine vinegar
1/2 tsp agave nectar
1 cup canned white beans, rinsed and drained (I use fresh, soak for 24 hours then cook)

Preheat the oven to 400° and line a baking sheet with foil. Toss the brussels sprouts with 1/2 tbsp of olive oil and the garlic and season with salt and pepper. Spread the Brussels sprouts and grapes on the baking sheet. Sprinkle with thyme and stir to combine. Place baking sheet in the oven and roast for 20-25 minutes, until the grapes have softened and the brussels sprouts have browned.


Meanwhile, bring the water to a boil in a medium sized saucepan. Add the quinoa, cover, and reduce heat to low. Let cook for 15 minutes, then remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and transfer to a large bowl.

Toast the pine nuts in a dry skillet for a few minutes, until lightly toasted. Prepare the dressing by whisking the remaining 1/2 tbsp of olive oil, white wine vinegar and agave together.

Add the roasted brussels sprouts, grapes, white beans and pine nuts to the bowl with the quinoa. Pour the dressing over everything and toss to combine. Season with more salt and pepper if desired.

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