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Warm Quinoa Brussel Sprout Salad


1 cup cubed Butternut squash

(1-2 tablespoon olive oil

1-2 tbsp olive oil

Salt and pepper

ó cup quinoa

12 oz. brussels sprouts

1 15oz. can chick peas,

drained and rinsed

1/3 cup dried cranberries

1 cup honey Dijon dressing –




ó cup olive oil

ó cup honey

. cup rice wine vinegar

3 tablespoons Dijon mustard

1-2 tablespoons lemon juice

1 tablespoon mustard seeds

Salt and pepper to taste


This yummy salad has all the great thanksgiving

and fall flavors – Add this to your thanksgiving

dinner and it will surely be a hit – you will make

it over and over again.

Preheat the oven to 400°F

Line a baking sheet with a foil and toss the

squash cubes with olive oil, salt and pepper.

Roast for 30-40 minutes, or until tender. Place

the quinoa in a small saucepan and rinse a

few times. Add 1cup water, . teaspoon of

salt. Bring it to a boil over medium high heat.

Reduce heat to medium low and simmer for

about 15 minutes, or until the water is

absorbed and quinoa is tender. Wash the

Brussels sprouts thoroughly. Cut them in half,

and slice them as thin as you can. Once the

quinoa is cooked, add shaved brussels

sprouts, cover and let it sit for 10-15 minutes to soften. In a large bowl, combine shaved

brussels sprouts, squash, quinoa, chick peas, and cranberries. Toss with honey Dijon

dressing and serve warm. Make-ahead tip: Mix everything, except for dressing, and

refrigerate it. Right before serving, warm the salad up a bit and toss with dressing.