- 2 cups cooked quinoa
- 1 cup roasted Brussels sprouts
- 1 cup roasted acorn squash, diced
- 1/4 cup crushed pecans
- 1/4 cup pomegranate seeds
- 2 TBSP pomegranate acai tea
Preheat over to 425 degrees. Halve the Brussels sprouts and drizzle with olive oil. Cut the squash in half and scoop out the seeds. Lightly coat with olive oil. Roast for 25 minutes, remove the sprouts, and cook the squash an additional 10 minutes. Meanwhile, cook quinoa according to package directions. When all ingredients have finished cooking, add them to a serving dish and top with pecans and pomegranate seeds. Drizzle the pomegranate acai tea before serving. Dish can be served hot or cold.