Ingredients

Scale

3 cups roasted butternut squash
2 cups water
1 teaspoon salt
1 cup quinoa, uncooked
10 – 12 oz. brusssel sprouts
1 medium red onion
1/2 Tablespoon olive or avocado oil
1 – 3 cloves garlic, peeled & chopped … or 1/2 teaspoon granulated garlic
Red Robin Seasoning (or salt) & freshly ground pepper, to taste
1 cup dried cranberries (craisins)

For the top: toasted walnuts or pecans, fresh pomegranate arils, crumbled feta (or marinated feta)

Instructions

Preheat the oven to 350 F. Cut a butternut squash in half lengthwise, scoop out the seeds and set the squash sides cut side down on a baking sheet. Roast for about 20 – 30 minutes or until the squash is tender but not mushy. Remove from the oven and let sit briefly, then cut the squash into small chunks.
While the squash is cooking, in a medium saucepan, bring water & salt to a boil, then stir in the quinoa. Cover and cook for 20 minutes or so or until the quinoa has absorbed all the water and is nutty and tender.
Once you have the quinoa started, put the brussel sprouts in a food processor and pulse a few times. Remove the brussel sprouts and add the onion and pulse several times to chop the onion nicely. Add the oil to a medium saucepan over medium heat and swirl to coat the bottom. Add the onions and garlic and saute until the onion is soft and translucent. Add the brussel sprouts and saute for several minutes more, stirring frequently until the brussel sprouts are lightly cooked and bright green in color, seasoning to taste with seasoning and pepper.
Toss the quinoa and brussels sprouts mixture with the roasted squash and the dried cranberries. Serve hot, topped with toasted walnuts, pomegranate arils and crumbled feta … or chill in an airtight container in the fridge and serve as a salad, topping the salad just before serving.

Notes

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