Roasted Brussel Sprouts & Quinoa

• 2 Tablespoons Olive Oil
• 1 whole Chopped Onion
• 1 pound Brussels Sprouts, Halved
• 1/4 teaspoons Pepper
• 1/4 teaspoons Red Pepper Flakes
• 1/4 teaspoons Salt
• 1/2 pints Cherry Tomatoes, Halved
• 1 cup Cooked Quinoa
• 3/4 cans (15 Oz. Size) Pinto Beans, Drained And Rinsed

1. Preheat oven to 400u0b0F and chop ingredients.
2. Place cut onions in a 13x9 baking pan and drizzle with olive oil. Add Brussel spouts to baking pan.
3. Mix pepper, red pepper flakes, and salt in a small bowl. Pour spices evenly over Brussel sprouts and onions and toss lightly. Cook for 15 minutes.
4. After 15 minutes, add halved cherry tomatoes to the baking pan. Cook for another 10 minutes (25 minutes total) or until Brussel sprouts are soft and easy to chew but not falling apart.
5. Transfer into a large bowl. Mix in quinoa and pinto beans. If dry, toss with 1 tablespoon of olive oil.

olive oil, onion, brussels, ubc, ubc, ubc, pints, quinoa, ube

Taken from tastykitchen.com/recipes/salads/roasted-brussel-sprouts-quinoa/ (may not work)