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.