- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour
- 1 c. White Quinoa, rinsed & drained
- 1 (28oz) pack Oliver's Fresh Cut Brussel Sprout & Butternut Squash Mix
- 2 Shallots, thinly sliced
- 3 cloves Garlic, thinly sliced
- 1/2 c. Walnuts, roughly chopped
- 2 tbsp. Olive Oil
- 2 tbsp. Unsalted Butter
- 1 tsp. Ground Sage
- 1 tsp. Ground Thyme
- 1 Bay Leaf
- 2 Peppercorns
- 1 c. Pomegranate Seeds
- 1/2 Lemon
- Salt & Pepper (to taste)
Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a large bowl, combine butternut squash, brussel sprouts, shallots, garlic, olive oil, sage, and thyme. Season liberally with salt and pepper and toss until veggies are evenly coated in oil and seasonings. Spread in a single layer on a baking tray. Bake for 30 to 40 minutes or until veggies are tender.
While veggies roast, heat a dry medium-sized saucepan on medium-low heat until warm, then add rinsed quinoa to pan. Toast lightly, then top with 1 3/4 cups water. Raise heat to medium high and add bay leaf, peppercorns, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 18 to 20 minutes or until liquid is entirely absorbed. Fluff quinoa with a fork, then mix in butter.
Toss together quinoa, roasted veggies, and walnuts while still warm. Finish with a liberal squeeze of fresh lemon juice and salt and pepper to taste, and serve with a sprinkling of pomegranate seeds.