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| Roast cauliflower and brussles sprouts at 400 for 30min approx |
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| Add one teaspoon of olive oil to pan (or Pam or non at all) heat over med Add in 2 cups of spinach |
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| Cook until wilted, I added a pinch of Kosher salt turn off and remove from heat |
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| Add spinach to a plate of 1cup cooked quinoa heat black beans in spinach pan until warmed through ( don't over cook ) |
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| Add black beans to plate |
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| Add the roasted cauliflower and spinach, top with chopped fresh tomato and a dash of pepper. So simple, tasty and filling!
note: I sat down to eat and removed almost half off my plate for lunch the next day.
Ingredients:
1 cup cooked Quinoa
1cups baby spinach
1cup each of brussles sprouts and cauliflower (cut into quarters )
1cup black beans ( rinsed and drained )
1tsp olive oil (optional)
kosher salt and pepper to taste
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hmmm, i don't know about the brussel sprouts but i will give it try!! xo
ReplyDeleteI never thought I would like brussles sprouts either! I made them once but the recipe I did I didn't care for. My friend Michelle K gave me her recipe, so simple and delicious! I ate the left overs for lunch today and I have to say the brussles sprouts were even tastier cold! I can't wait to buy more and have them in my fridge, roasted for a snack! Try them you never know!
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