Caramelized Onion and Brussel Sprout Qunioa

This one is my newest favorite combo of fall herbs, vegetables, greens and quinoa. I add in the Dijon mustard and maple syrup for the perfect kind of sweet and tangy and it's just about perfect as a side dish to any side of roast, or make it the main event and add in a few other sides of vegetables or plant proteins and it's a feast better than the any epic feast from the history books. 

I just recently had this discussion with my first grader. He was informing me of all the foods they had at the first thanksgiving feast. And he saw a video about it at school- so he says- so he really knows what he is talking about over here! LOL So I guess according to him a feast should involve popcorn, turkey from a can, and pie with whipped cream?!? I'M SO CONFUSED!!!

Well, I am not sure of whatever they had at 'the first feast'. But I do know what I love to have this time of year to celebrate family time together...a warm, comforting, nourishing, from-the-earth (or backyard or farmer's market) kind of feast. And brussel sprouts and kale are the first on my lists of things to enjoy and have a part of an epic feast :) I'm going to share a few of my favorite VERY SIMPLE sides (or main dishes ;) in my next few recipe posts. It may be too late to add into the Thanksgiving planning but hopefully something to enjoy this time of year as we gather and give thanks and gratitude for all the gifts in our lives.

 Caramelized Onion and Brussel Sprout Quinoa Dish Recipe
{gluten, dairy, egg, nut, seed, soy, and refined-sugars-free}

Veggie Part
1 large stalk of fresh brussel sprouts, trimmed and cleaned from the stalk
(or use 16 ounces of fresh, washed, cut and cleaned brussel sprouts)

1 medium halved onion thinly sliced, not chopped (about 1/2 cups worth)

2 cups of finely chopped lacinato kale that has already been washed and dried

2-3 fresh garlic cloves, finely minced or use 1-2 ts. of ground garlic powder

1/3 cup of avocado oil
1/3 cup of Dijon mustard
1/3 cup of maple syrup

1/2 cup of fresh cut herb combo: thyme, sage, rosemary
healthy pinch of sea salt and black pepper

On a large 15x20 baking sheet, cover with parchment and spread out the kale, sprouts, and onion all over. In a small bowl, whisk together the oil, mustard, and maple syrup, and when all combined, drizzle over the whole tray of veggies. Spread all over and then sprinkle over the fresh herbs, and salt and pepper. Then use a spoon combo or just use your hands and rub and mix the dressing into the veggies. It should soak in and spread out all evenly! Then cook in a 375 degree oven for 25 minutes until everything is crispy, bubbling and caramlized. In the meantime while waiting for it to cook make the following quinoa part...

Quinoa Part
2 TB of avocado or olive oil
1/2 cup of red onion
1/4 cup of coconut palm sugar
1/2 ts. of sea salt

2 cups of dry quinoa
4 cups of water

In a medium pot, saute the onion in the oil and sugar until it gets all caramelly. Then add in the dry quinoa without the water and let it soak up the oil and juices. Then, add in the water and let it come up to a boil, then turn down the heat to low and cook on low until the water is gone and the quinoa starts to poof. Then turn off the heat completely and cover with a secure lid and let it cook the rest of it's time until its ready to fluff and mix with the roasted green part. 

Lastly, In a large bowl add in the cooked quinoa and the roasted veggies and mix together well. Add in a pinch more of salt and pepper and some fresh plucked thyme in the finished product. Serve warm, cooled, or even it is better the next day as leftovers. Isn't the the truth for all thanksgiving sides ;) 

My hope for you is that you find a few simple ways this season to enjoy the fruits and plants from the ground, let it nourish and center you into what matters most. May you be surrounded by those you love most and may you find ways to share and be kind with all of those around you!

Much love and ENJOY! xoxo