- 1/2 c. quinoa
- 1 c. water
- pinch of salt
- 2 lbs. brussels sprouts
- 1 tbsp. olive oil (+ more to coat the trays)
- pinch of salt & pepper
- 3 tbsp. white miso*
- ¼ garlic clove (or more depending on how much you like)
- 1 tbsp. honey
- 2 tbsp. Mirin
- 2 tbsp. rice wine vinegar
- ½ tsp. toasted sesame oil
- ¼ cup vegetable or mild flavored olive oil
- 2 tbsp. water
*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.
- 1 c. dried cranberries, preferably organic
- Preheat your oven to 375 F. Grab 1 or 2 large baking trays and lightly coat with olive oil.
- In a small pot, bring water to a boil and season with a pinch of salt.
- Add the quinoa and give it a quick stir. Cover with a lid, reduce to a simmer, and cook for about 20 minutes. When finished, remove from the heat and take off the lid. This helps to evaporate any remaining moisture.
- While the quinoa is cooking, prepare the brussels sprouts.
- Trim the ends off leaving the whole sprout intact (it’s ok to lose a couple of leaves). Slice them in half.
- Add the sprouts to a large bowl and coat with olive oil. Toss with with salt and pepper. Arrange them on the baking tray in 1 single layer, cut side down.
- Roast for about 30 minutes, flipping them with tongs about halfway through cooking. Only turn them when the underside is nice and golden brown.
- While the sprouts are roasting, make the miso dressing.
- Blitz all of the ingredients together in a mini food processor or blender until well combined. Add additional water if it seems too thick.
- To serve, spoon the brussels sprouts onto a large platter or bowl. Add the quinoa and cranberries, and toss gently to combine. Give it a taste and season with extra salt and pepper if necessary.
- Enjoy this dish warm or at room temperature.