Closeup of Quinoa with Roasted Brussels Sprouts and Chickpeas in a green bowl with a gold fork

Quinoa with Roasted Brussels Sprouts and Chickpeas

Change up those basic holiday starches with this delicious and healthy Quinoa with Roasted Brussels Sprouts and Chickpeas recipe. It’s special enough for the holidays and simple enough for every day.

5 from 1 vote
Closeup of Quinoa with Roasted Brussels Sprouts and Chickpeas in a green bowl with a gold fork
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Quinoa with Roasted Brussels Sprouts and Chickpeas Recipe

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 364kcal
Author: Hallie Klecker

Ingredients

For the Brussels sprouts:

  • 1 pound (454 g) Brussels sprouts, trimmed and halved
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste

For the quinoa:

  • 1 cup (170 g) quinoa
  • 2 cups (480 mL) water
  • 1 (15-ounce/439-gram) can chickpeas, rinsed and drained
  • 1 cup (30 g) (packed) baby spinach
  • ½ cup (75 g) dried cranberries
  • 2 tablespoons (30 mL) fresh lemon juice
  • 2 teaspoons (10 mL) honey
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste
  • 4 ounces (113 g) goat cheese, crumbled (optional)
  • Chopped parsley , for garnish

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Add the Brussels sprouts and drizzle with olive oil. Sprinkle with salt and pepper. Toss with your hands to coat. Arrange the sprouts cut sides down. Roast for 20-25 minutes until tender.
  • While the sprouts roast, prepare the quinoa. Combine the quinoa with the water in a pot over high heat. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed, 12-15 minutes. Remove from heat and let stand for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool for 10 minutes.
  • Add the chickpeas, roasted Brussels sprouts, spinach, and cranberries. Toss gently to combine. Add the lemon juice, honey, and salt and pepper, to taste. Add the goat cheese (if using) and toss gently to combine. Transfer to a serving bowl and top with the parsley. Serve warm.

Nutrition

Nutrition Facts
Quinoa with Roasted Brussels Sprouts and Chickpeas Recipe
Amount Per Serving
Calories 364 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 103mg4%
Potassium 703mg20%
Carbohydrates 55g18%
Fiber 11g44%
Sugar 14g16%
Protein 17g34%
Vitamin A 1258IU25%
Vitamin C 69mg84%
Calcium 115mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brussels Sprouts Chickpeas Hallie Klecker Quinoa
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