Coriander Lime Brussels Sprout Quinoa Bowl

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Trim and halve the Brussels sprouts, then toss them with 1 tablespoon of olive oil, salt, and black pepper.

3. 3

   Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until they are golden and crispy.

4. 4

   While the Brussels sprouts are roasting, rinse the quinoa under cold water.

5. 5

   In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil.

6. 6

   Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.

7. 7

   Fluff the quinoa with a fork and set aside.

8. 8

   Finely chop the fresh coriander and set aside.

9. 9

   In a small bowl, whisk together the juice of the 2 limes and the remaining 1 tablespoon of olive oil.

10. 10

    In a large bowl, combine the roasted Brussels sprouts, cooked quinoa, and chopped coriander.

11. 11

    Drizzle the lime and olive oil dressing over the mixture and toss to combine.

12. 12

    Serve the Coriander Lime Brussels Sprout Quinoa Bowl warm or at room temperature.