- 1 pound Brussels sprouts, trimmed and halved
- 2 fresh cloves garlic, chopped
- 1 Tbsp avocado oil, olive oil
- 1 red bell pepper, chopped 2" pieces
- 1 yellow bell pepper, chopped in 2" pieces
- pinch of sea salt and pepper
- 1 cup uncooked quinoa
- 2 cups low-sodium vegetable broth (or water)
- juice of 2 fresh lemons, or limes
- 1 tsp lime zest
- 2 Tbsp extra virgin olive oil
- 1 Tbs raw honey
- 1 fresh garlic clove, minced
- 1/2 red chili, seeded and minced
- sea salt and pepper, to taste
- lemon, or lime wedges and sliced red chili, to garnish
- Preheat oven to 400 degrees f. and line a baking sheet with parchment paper.
- In a mixing bowl, toss the Brussels sprouts, bell pepper, oil, garlic, salt and pepper.
- Transfer to the baking sheet and bake for 20-25 minutes, or until golden brown and tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 12-15 minutes, until quinoa is fluffy.
- In a small bowl, whisk together all of the dressing ingredients. Set aside.
- In a large serving bowl, combine cooked quinoa, roasted Brussels sprouts and peppers.
- Then gently toss with the dressing until well combined.
- Garnish, serve and enjoy!
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
