Quinoa with Roasted Grapes and Brussel Sprouts

What am I thankful for...

in the blog world, I would have to say,

meeting life long blogger friends,

tweeting night and day with you all,

reading about your latest culinary inspirations,

bloghopping through our #love series,

supporting one another through our daily lives,

you all inspire me to not give up in the kitchen

and persevere in my pursuit of health and healing.

Isn't Thanksgiving such a charm this year?
I just love it. :)

A healthier side dish for you all,

quinoa with the sweetness of roasted grapes and crispy bites of brussels,

tossed with almond flour and pecans for some nutty flavor,

seasoned with pumpkin pie spice for a touch of Thanksgiving.  

Simple and perfect for those healthy, picky eaters

at your dining table. :)

Quinoa with Roasted Grapes and Brussel Sprouts
Adapted from recipe found Whole Living (November 2011)
2 cups of brussel sprouts, halved without stems
1 cup red grapes, halved
2 tbsp extra virgin olive oil, divided
1/2 cup dry quinoa
2 cups + 1/4 cup water
2 tbsp almond flour
1 tsp pumpkin pie spice
pinch of sea salt
handful of pecans

Directions:
1. Cut the bottom stems off of the brussel sprouts. Then cut them in half.  Slice the grapes in half as well.
2. Toss brussel sprouts and grapes in 1 tbsp of EVOO.
3. Bake at 450 degrees for 15-20 minutes. Take out the grapes after 10 minutes.
4. Cook quinoa with water until the water is well absorbed. Let it cool.
5. Toss quinoa with almond flour, pumpkin pie spice, sea salt, and 1 tbsp of EVOO.  Add grapes, brussel sprouts, and pecans.


What is your healthier side dish that you are planning for thanksgiving?