Roasted Brussels Sprouts and Quinoa Salad

The post-Christmas health kick continues with today's yummy dish using one of my favorite vegetables. This was very easy to make and packed with protein, a great dish for lunch or dinner to keep your energy up.

To start, halve or quarter a pound of Brussels sprouts, thinly slice half of a large red onion, and mince a tablespoon of garlic. Placed all on a foil-lined baking sheet and season with salt, pepper, and a tablespoon of olive oil. Preheat your oven to 400 and roast the veggies for 20-25 minutes.

While the veggies are roasting cook 1 cup of quinoa according to package directions. Once the veggies are done place the quinoa, veggies, 1/4 cup of chickpeas, a pinch of red pepper flakes, and a drizzle of olive oil in a bowl. Mix well, then place in smaller individual bowls for serving.

I also cooked up some shrimp and seasoned them with Mediterranean Basil salt that we bought from a local vendor just up the street from us in Taneytown, MD. This gentleman is in his eighties and has only been making this salt plus other specialty salts for two years! Pretty impressive. I hope to be just as creative when I'm older.