Quinoa with Brussels and Sweet Potatoes


I've been throwing goat cheese on everything lately. I randomly picked up a little container of it at the store on a whim. And I've discovered that it makes almost everything look and taste more gourmet. I love it!

So, one of those things was this quinoa dish. It was awesome. A product of wanting to use what I had i the house, and a little internet searching. Honestly you could throw any combination of roasted veggies with quinoa and yummy dressing and you'd be good to go. And if you can throw goat cheese on top? GOLDEN!

Quinoa with Roasted Brussels and Sweet Potatoes

1-2 large sweet potato, peeled and cut into 1 inch pieces
2 cups of brussels sprouts, cleaned and cut in half lengthwise
1/4 red onion, diced
1 1/2 cup cooked quinoa
Crumbled goat cheese (or feta)


1/4 cup olive oil
1 garlic clove, minced
1 tbs balsamic vinegar
1 1/2 tbs pure maple syrup (or maybe I used agave and maple extract? whatever.)
salt and pepper to taste

Preheat the oven to 450.
Toss the veggies with olive oil and salt/pepper to taste. Place the sweet potatoes on a cookie sheet, and the brussels and onion on another cookie sheet. Roast for about 15 minutes, or until the potatoes are tender and the brussels are crisp and browned. They may finish at different times, hence the two baking sheets.
Add the dressing ingredients to a jar. Shake well.
Toss quinoa, sweet potatoes, brussels and onion together in a bowl. Pour the dressing over and toss to coat. Sprinkle goat cheese on top, and it will melt delightfully into the dish as you eat it. Salt and pepper to taste. Serve warm.

1 comment:

  1. A perfect dish! I'm salivating. Gotta get me some of that goat cheese so I can be fancy like you.