Melty Gruyere-Topped Quinoa

🥘 Ingredients

• Gruyere cheese
  1 c
• brussels sprouts
  1 lb
• butternut squash
  24 oz
• dried cranberries
  2 oz
• lemon
  2 unit
• olive oil
  2 tbsp
• pecans
  2 oz
• pepper
• quinoa
  1 c
• red onion
  2 unit
• salt
• veggie stock concentrate
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• large pan
• zester
• oven dish

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Toss butternut squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Roast until tender, ⏱️ 20 minutes to ⏱️ 25 minutes . Toss halfway through. After squash is done, preheat broiler to high or increase oven to 500 degrees.

   butternut squash: 24 oz, olive oil: 2 tbsp, salt, pepper
2. 

   2

   Bring water , veggie stock concentrate , and quinoa to a boil in a small pot . Once boiling, cover and reduce to a low simmer until tender, ⏱️ 15 minutes to ⏱️ 20 minutes .

   water: 1 c, veggie stock concentrate, quinoa: 1 c
3. 

   3

   Halve, peel, and dice red onion . Trim then halve brussels sprouts through the stem, then thinly slice into shreds.

   red onion: 2 unit, brussels sprouts: 1 lb
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and toss until softened, ⏱️ 3 minutes to ⏱️ 4 minutes . Add the Brussels sprouts and toss until tender and lightly browned, ⏱️ 5 minutes to ⏱️ 6 minutes . Remove pan from heat. Zest lemon with zester into the pan. Season with salt and pepper .

   lemon: 2 unit, salt, pepper
5. 

   5

   Halve the lemons. Once quinoa and squash are ready, toss both into the pan with the Brussels sprouts. Add pecans , dried cranberries , a squeeze of lemon, a large drizzle of olive oil, and a generous pinch of salt and pepper. TIP: If your pan isn't ovenproof, transfer mixture to a oven dish .

   pecans: 2 oz, dried cranberries: 2 oz
6. 

   6

   Sprinkle quinoa mixture with Gruyere cheese and broil or bake until browned and melty, about ⏱️ 3 minutes , and serve.

   Gruyere cheese: 1 c