Welcome to Greatest Bites, a twice-weekly video collection that goals to fulfill your unending yearning for meals content material by way of fast, lovely movies for the at-home foodie. Examine again on Tuesdays and Thursdays for brand spanking new episodes!

 Do this vitamin packed brussel sprouts, squash and quinoa fall salad! Take a look at the recipe on Greatest Bites!

Substances:

  • 1 pound Brussels sprouts, halved
  • three cups butternut squash, lower into 1/2-inch chunks
  • 2/three cup dry quinoa
  • 1 medium pomegranate, deseeded
  • half of cup pecans, chopped
  • 1 small orange, juiced (about 1/four cup)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hemp seeds (elective)
  • half of teaspoon salt
  •  1/four teaspoon pepper

Directions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
  2. Place Brussels sprouts and butternut squash on the pan
  3. Bake for 25 – 30 minutes
  4. Whereas the greens are baking, rinse quinoa in a small mesh strainer. Warmth a small saucepan over medium warmth; add quinoa. Cook dinner for 1-2 minutes till calmly toasted. Add 1 1/three cups water; flip warmth to excessive. As soon as boiling, cowl and cook dinner for 13-15 minutes, till fluffy.
  5. In a small bowl, add orange juice, balsamic vinegar, hemp seeds, salt, and pepper. Whisk to mix.
  6. Within the massive bowl with the greens, add quinoa, pomegranate seeds, and pecans. Stir to mix. Pour within the dressing; stir.
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