Pumpkin Quinoa with Roasted Brussels Sprouts

Pumpkin puree and Parmesan create a thick sauce that, when paired with the quinoa, is hearty and soul satisfying. The maple glazed Brussels sprouts add a nice bite to the dish and make it fantastic for the fall holidays.


  • 4 cups Brussels sprouts, quartered
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 5 slices precooked bacon, chopped (you can use uncooked bacon and have it cook with the Brussels sprouts, but I prefer my bacon more well done)
  • Dash salt and pepper
  • 2 bags (10 oz.) of frozen, precooked quinoa
  • 1⁄2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups pumpkin puree
  • 3 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Parmesan cheese, shredded


  • Preheat oven to 375°F.
  • Clean and cut the Brussels sprouts and add to a cookie sheet.
  • Chop the bacon and add to the cookie sheet.
  • Drizzle 1 tablespoon olive oil and maple syrup over the Brussels sprouts and bacon and toss to mix well.
  • Add a dash of salt and pepper.
  • Bake in oven for approximately 12 minutes until Brussels sprouts are tender and leaves have crisped up.
  • Cook both bags of quinoa in microwave, per package instructions, and set aside.
  • In a large skillet, heat 2 tablespoons olive oil on medium and sauté onion until transparent, stirring often, about 5 minutes.
  • Add garlic and sauté until fragrant, about 30 seconds.
  • Add pumpkin puree, chicken stock, and salt and pepper and bring to a boil.
  • Reduce heat to low and let simmer for 5 minutes.
  • Stir in Parmesan cheese until fully melted.
  • Remove from heat and add quinoa, and stir to combine.
  • Top with roasted Brussels sprouts.
  • Tip: Using frozen quinoa keeps this dish from becoming too involved.