Melty Gruyere-Topped Quinoa

🥘 Ingredients

• brussels sprouts
  16 oz
• butternut squash
  2 lb
• dried cranberries
  4 tbsp
• gruyere cheese
  1/2 c
• lemon
  2 unit
• olive oil
  4 tbsp
• pecans
  4 tbsp
• pepper
  2 tsp
• quinoa
  2 c
• red onion
  2 medium
• salt
  2 tsp
• veggie stock concentrate
  2 tsp

🍳 Cookware

• baking sheet
• small pot
• large ovenproof pan
• small baking dish

1. 

   1

   butternut squash red onion veggie stock concentrate quinoa brussels sprouts lemon pecans dried cranberries gruyere cheese salt pepper olive oil

   butternut squash: 1 lb, red onion: 1 medium, veggie stock concentrate: 1 tsp, quinoa: 1 c, brussels sprouts: 8 oz, lemon: 1 unit, pecans: 2 tbsp, dried cranberries: 2 tbsp, gruyere cheese: 1/2 c, salt: 1 tsp, pepper: 1 tsp, olive oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Preheat oven to 425°F. Toss butternut squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Roast until tender ⏱️ 20 minutes . Toss halfway through. After squash is done, preheat broiler to high or increase oven to 500°F.

   butternut squash: 1 lb, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Bring 1 cup water, veggie stock concentrate , and quinoa to a boil in a small pot . Once boiling, cover and reduce to a low simmer until tender ⏱️ 15 minutes .

   veggie stock concentrate: 1 tsp, quinoa: 1 c
4. 

   4

   Halve, peel, and dice red onion . Trim then halve brussels sprouts through stem, then thinly slice into shreds.

   red onion: 1 medium, brussels sprouts: 8 oz
5. 

   5

   Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add red onion and toss until softened ⏱️ 3 minutes . Add brussels sprouts and toss until tender and lightly browned ⏱️ 5 minutes . Remove pan from heat. Zest lemon into pan. Season with salt and pepper.

   lemon: 1 unit
6. 

   6

   Halve lemon. Once quinoa and squash are ready, toss both into pan with brussels sprouts. Add pecans , dried cranberries , a squeeze of lemon, a large drizzle of olive oil, and a generous pinch of salt and pepper. If your pan isn’t ovenproof, transfer mixture to a small baking dish .

   pecans: 2 tbsp, dried cranberries: 2 tbsp
7. 7

   Sprinkle quinoa mixture with gruyere cheese and broil or bake until browned and melty ⏱️ 3 minutes , and serve.