Chargrilled Sprouts with Toasted Quinoa, Charred Red Onion and Toasted Cashews

servings 4
prep time 30 Minutes

5/5 (2 Reviews)


1 bag STRONG ROOTS of Chargrilled Sprouts
2 red onions
Balsamic vinegar
1 cup of cashews, roasted
1 cup of quinoa
Salt & freshly ground black pepper

method (tick as you go)


Preheat oven to 180 ̊ C and cook the sprouts per packed instructions.


Peel onions and cut into 1/8th lengthways. Scatter on a non-stick roasting tray. Drizzle with balsamic vinegar and roast alongside sprouts for 10 - 15 minutes or until starting to caramelise.


Rinse quinoa in a sieve under cold water, add to a saucepan along with 2 cups of cold water. Bring to a boil, then simmer over very low heat for 10-15 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.


Spread quinoa out on a non-stick baking tray and roast in the oven for 8-10 minutes or until lightly toasted.


Add cooked quinoa to a bowl along with sprouts, onions and cashews. Season with salt and freshly ground black pepper and serve.