1 1/2 cups of quinoa, cooked per directions
1 pound of brussel sprouts, rinsed and halved
1 cup cooked, diced chicken breast
A handful of grape tomatoes, sliced in half
1 avocado diced
1/2 cup diced red onion
About 3/4 cup blue cheese
Olive oil, salt and pepper, mango vinegar
Preheat oven to 350. Drizzle pan with olive oil and place brussell sprouts cut side down. Roast for about 30 minutes. Don't disturb them (ie mix them around) that way the carmelize well.
Olive oil, salt and pepper, mango vinegar
Preheat oven to 350. Drizzle pan with olive oil and place brussell sprouts cut side down. Roast for about 30 minutes. Don't disturb them (ie mix them around) that way the carmelize well.
Meanwhile, in a large bowl, mix quinoa, chicken, avocado, blue cheese and red onion. Drizzle mango vinegar (about 2-3 tablespoons) and toss. You can find mango vinegar at gourmet and/or specialty shops. Also at Trade Joe's or Whole Foods. Still can't find? Just substitute balsamic vinegar, trust me it's still delish! Season with salt and pepper to your liking.
Once brussell sprouts are fully roasted, allow to cool slightly, then scrape up all the goodness and toss into quinoa mixture and serve!
This recipe is easily doubled and is great to store in the fridge for a quick, healthy, clean snack!
