Autumn Quinoa and Roasted Vegetable Parfait

Ingredients

• 1 cup quinoa, rinsed
• 2 cups butternut squash, peeled and cubed
• 1 cup brussels sprouts, halved
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds

Instructions

1. 1

   Preheat oven to 400°F. Toss the butternut squash and brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   While the vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork and let cool slightly.