Roasted Squash and Brussels Sprouts With Quinoa

This protein-packed twist on for Roasted Squash and Brussels Sprouts is a winter favorite of members of our weight loss clinics. It couldn’t be easier to make and is perfect as a either an entrée or side dish—and is also an excellent addition to holiday meals. By adding quinoa you infuse this recipe with complete, plant-based protein that makes it filling and energizes your day. Quinoa is also a great source of fiber, lysine, iron and magnesium.

The vegetables in this recipe also bring some serious antioxidants and nutrients to this healthy-style comfort food.  Brussels sprouts are loaded with dietary fiber that helps stave off hunger and promotes healthy digestion. These leafy greens are also packed with iron, protein, potassium and vitamins C and K. Butternut squash contains high levels of the powerful antioxidant beta-carotene, as well as potassium and vitamin B6. Even the pecans pack an antioxidant punch and are rich in potassium, calcium, folic acid, magnesium and vitamins A, B and E.

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2 cups Brussels sprouts, halved
2 cups butternut squash, diced
2 cups quinoa, cooked
2 cups pecan halves
2 tbsps extra virgin olive oil
Extra virgin olive oil cooking spray
1/2 tsp cinnamon
Himalayan sea salt and freshly ground black pepper to taste


Preheat your oven to 425°F. Spray baking sheet lightly with extra virgin olive oil cooking spray. While the oven pre-heats, combine the butternut squash, Brussels sprouts, and pecans onto the baking sheet. Season with cinnamon, Himalayan sea salt and freshly ground black pepper to taste.

Bake for 40 minutes. The Brussels sprouts should be slightly charred and all the vegetables will be fork tender. Remove from oven and combine with cooked quinoa. Mix well and serve. Makes four servings.

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