Sun-Dried Tomato and Brussel Sprout Quinoa Bake

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Tangy sun-dried tomatoes and roasted brussels sprouts make this a full flavor side dish or stand alone substitute for rice or noodle dishes.

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Prep Time

10 min

PT10M
Cook Time

50 min

PT50M
Wait Time

--

PT0S PT1H
Sun-Dried Tomato and Brussel Sprout Quinoa Bake

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Preheat oven to 400. Place Brussels sprouts on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle garlic on top. Bake 15 minutes.

Preheat oven to 400. Place Brussels sprouts on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle garlic on top. Bake 15 minutes.

Step 2

In an oven safe dish, add quinoa, chicken broth, milk, sundried tomatoes 1/2 chopped basil, chili flakes and 1/2 cup of Romano cheese. Bake 40 minutes

In an oven safe dish, add quinoa, chicken broth, milk, sundried tomatoes 1/2 chopped basil, chili flakes and 1/2 cup of Romano cheese. Bake 40 minutes

Step 3

Remove from oven and stir in roasted Brussels sprouts. Top with remaining cheese and pine nuts. Bake 10-15 minutes longer until quinoa has puffed up.

Remove from oven and stir in roasted Brussels sprouts. Top with remaining cheese and pine nuts. Bake 10-15 minutes longer until quinoa has puffed up.

Step 4

Garnish with remaining basil.

Garnish with remaining basil.

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freshandfit

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Sun-Dried Tomato and Brussel Sprout Quinoa Bake

Sun-Dried Tomato and Brussel Sprout Quinoa Bake

By freshandfit

Tangy sun-dried tomatoes and roasted brussels sprouts make this a full flavor side dish or stand alone substitute for rice or noodle dishes.

Prep Time

10 min

Cook Time

50 min

Wait Time

--

Ingredients

Serves 4

Instructions

Preheat oven to 400. Place Brussels sprouts on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle garlic on top. Bake 15 minutes.

Step 1

Preheat oven to 400. Place Brussels sprouts on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle garlic on top. Bake 15 minutes.

In an oven safe dish, add quinoa, chicken broth, milk, sundried tomatoes 1/2 chopped basil, chili flakes and 1/2 cup of Romano cheese. Bake 40 minutes

Step 2

In an oven safe dish, add quinoa, chicken broth, milk, sundried tomatoes 1/2 chopped basil, chili flakes and 1/2 cup of Romano cheese. Bake 40 minutes

Remove from oven and stir in roasted Brussels sprouts. Top with remaining cheese and pine nuts. Bake 10-15 minutes longer until quinoa has puffed up.

Step 3

Remove from oven and stir in roasted Brussels sprouts. Top with remaining cheese and pine nuts. Bake 10-15 minutes longer until quinoa has puffed up.

Garnish with remaining basil.

Step 4

Garnish with remaining basil.

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