A surprisingly delicious and nutritious meal you can enjoy as a meatless main course or as a wonderfully balanced side dish.
Preheat oven to 475 F.
Cut the brussel sprouts in half and toss with the oil and salt.
On a baking sheet, lay the sprouts out so that the cut side is down for each piece. This allows the cut side to caramelize properly.
Place the brussel sprouts in the oven for about 12-15 minutes, depending on your oven. Note that these can go from roasted to burned pretty quickly. So keep an eye on them.
While the brussel sprouts roast, combine the quinoa and vegetable broth in a pot and bring to a boil. Then immediately reduce to a simmer and cover with a lid.
While that cooks, sauté the onions in a skillet with the other half of the oil until translucent. Then quickly toss in the garlic, stir for about a minute or two and remove from heat.
Allow all items to cool before combining. It's preferable to place them in shallow pans and store in the fridge for about 30 minutes.
Combine everything together and toss well.
Serve with salt and pepper to taste.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.