Description
Unique side dishes for Thanksgiving that break away from tradition.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted Brussels sprouts
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and cover. Simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, roasted Brussels sprouts, cranberries, and pecans.
- Drizzle with olive oil and season with salt and pepper.
- Toss to combine and serve warm.
Notes
- Feel free to add other vegetables.
- This dish can be made ahead of time.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: non traditional thanksgiving side dishes