Me Only Better



  • 1 cup quinoa
  • 2 cups broth (chicken or vegetable)
  • 1 bag shaved brussel sprouts
  • 1 tbsp. oil
  • 2 tbsp. butter or vegan butter
  • 2 cups cubed butternut squash (can be frozen)
  • 1 ½ tbsp. coconut sugar
  • 1/3 cup grated parmesan cheese (can be omitted or use vegan parm substitute)
  • ¼ cup pepitas
  • Garlic powder, salt, pepper to taste


  • Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper.
  • Bring broth to boil and add quinoa. Cover, lower heat, and simmer about 15 minutes until liquid is absorbed. Fluff with fork and set aside.
  • Combine Brussel sprouts with oil, garlic, salt, and pepper and spread on baking sheet. Roast for 15 minutes or until golden brown.
  • Melt butter in heavy-bottom skillet over medium/high heat. Add coconut sugar and butternut squash and sauté about 15 minutes or until tender.
  • Combine quinoa, Brussel sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl. Toss and serve.

5-6 servings.