Quinoa Pilaf With Vegetables (Side Dish!)

Ingredients

• 1 cup quinoa ((dry/uncooked))
• 1 + 3/4 cups vegetable broth ((I used low sodium))
• 2 Tbsp red wine vinegar ((white wine vinegar or apple cider vinegar work as well))
• 1/4 cup olive oil
• 2-4 cloves garlic, minced
• 1 small yellow onion, diced
• 1 large sweet potato, peeled + cut into 1/2-inch cubes ((approx. 4 cups))
• 1 Tbsp dried thyme
• 3 cups brussels sprouts, shredded ((use a knife, mandolin, or food processor to shred))
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• Salt + pepper, to taste

Instructions

1. 1

   COOK QUINOA: Rinse quinoa in a sieve and transfer to a large pot. Stir in vegetable broth and red wine vinegar. Bring the liquid to a boil, then cover and reduce heat to low. Allow to simmer for 15 minutes, or until all liquid is absorbed. Turn off heat when done and leave covered. Fluff quinoa with a fork once ready to add to the rest of the dish.

2. 2

   In a large pan, heat olive oil over medium-high heat. Once hot, add garlic, onion, sweet potato, and thyme. Season with salt + pepper, and cook for 10 minutes, stirring frequently.

3. 3

   Then, add in shredded brussels sprouts and cook for an additional 5-7 minutes. Turn off heat.

4. 4

   Add cooked quinoa, dried cranberries, and sliced almonds to the pan. Stir with veggies until everything is well combined. Adjust seasonings to taste and serve warm!