Roasted Brussel Sprouts and Quinoa with Red Onion Vinaigrette / by Judy Kim

by Judy Kim


Yield: 6 servings

Total time: 25 minutes | Prep time: 5 minutes

Spring has finally arrived. But there is still a chill in the air. This is a good seasonal transition side dish to late Winter and early Spring menus. There brightness from the red wine vinegar and the crisp red onions give a nice tanginess and fresh texture. This is an ideal dish accompany your Easter dinner. 


1 lb shredded brussel sprouts

extra virgin olive oil

kosher salt

freshly ground black pepper

1 cup quinoa

1/2 cup red onion, diced

2 tsp minced garlic

2 tbsp olive oil

2 tsp red wine vinegar

1/2 tsp dijon mustard

1/2 cup chopped parsley


  1. Preheat oven to 450 degrees F. Line a half sheet pan with parchment paper. Spread the brussel sprouts over the pan, drizzle with olive oil and season with 1 tsp salt and 1/2 tsp pepper. Mix well and roast for 10 minutes.
  2. Meanwhile, prepare quinoa according to package instructions. Drain any excess liquid. Add 2 tbsp olive oil to quinoa and mix to coat evenly. In a large skillet over medium high heat, toast the quinoa until crispy. Use a wooden spoon to scrape the bottom of the pan if the quinoa begins to stick. Once the quinoa crisps, use the spoon to release the quinoa. Transfer to a large bowl.
  3. Return skillet to medium heat and add 2 tbsp olive oil, red onion, garlic, 1/2 tsp salt and 1/4 tsp pepper. Sauté for 3 to 4 minutes. Whisk in vinegar and mustard. Keep warm until you are ready to serve.
  4. Add the parsley, brussel sprouts and vinaigrette to the bowl of quinoa. Mix well and serve.

Recipe originally published for my column " Insanely Easy Weeknight Dinners" on