Pumpkin Quinoa with Roasted Brussels Sprouts

Created by: Sharon Garofalow, Cupcakes and Cutlery

Pumpkin puree and Parmesan create a thick sauce that, when paired with the quinoa, is hearty and soul satisfying. The maple glazed Brussels sprouts add a nice bite to the dish and make it fantastic for the fall holidays.

  • 4 cups Brussels sprouts, quartered
  • 3 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • 5 slices precooked bacon, chopped (you can use uncooked bacon and have it cook with the Brussels sprouts, but I prefer my bacon more well done)
  • Dash salt and pepper
  • 2 bags (10 oz.) of frozen, precooked quinoa
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups pumpkin puree
  • 3 cups chicken stock
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup Parmesan cheese, shredded
  1. Preheat oven to 375°F.
  2. Clean and cut the Brussels sprouts and add to a cookie sheet.
  3. Chop the bacon and add to the cookie sheet.
  4. Drizzle 1 tablespoon olive oil and maple syrup over the Brussels sprouts and bacon and toss to mix well.
  5. Add a dash of salt and pepper.
  6. Bake in oven for approximately 12 minutes until Brussels sprouts are tender and leaves have crisped up.
  7. Cook both bags of quinoa in microwave, per package instructions, and set aside.
  8. In a large skillet, heat 2 tablespoons olive oil on medium and sauté onion until transparent, stirring often, about 5 minutes.
  9. Add garlic and sauté until fragrant, about 30 seconds.
  10. Add pumpkin puree, chicken stock, and salt and pepper and bring to a boil.
  11. Reduce heat to low and let simmer for 5 minutes.
  12. Stir in Parmesan cheese until fully melted.
  13. Remove from heat and add quinoa, and stir to combine.
  14. Top with roasted Brussels sprouts.


  • This dish is best served hot.
  • Using frozen quinoa keeps this dish from becoming too involved.

View Party Plan: Fall Flavors