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Roasted Brussels sprout salad with quinoa


One cup of Brussels sprouts

One third of cube-sliced tofu

Four tbsp of dry quinoa

Twi tbsp of chopped fresh parsley

One-half tbsp of balsamic vinegar

One-half tbsp of olive oil

Three pinches of salt

Two pinches of ground black pepper


Prepare the quinoa according to the package directions ad add a pinch of salt.

Preheat the oven to 425°F/220°C.

On a baking sheet, add the Brussels sprouts, drizzle with olive oil, and season with a pinch of salt and a pinch of ground black pepper. Toss until combined. Roast for about 25 minutes, and shake the baking sheet halfway through until Brussels sprouts are crispy on the outside and tender on the inside.

In a bowl, combine balsamic vinegar, a pinch of salt, and a pinch of ground black pepper. Add quinoa and tofu cubes into a bowl with the dressing and toss actively.

Top with the roasted Brussels sprouts and parsley.

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