Quinoa Bowl with Caramelized Brussels Sprouts & Butternut Squash Recipe by Dr. Daryl



It’s only a few more days until Valentine’s Day! Do you have plans with your sweetheart yet?

This year, many couples will be doing what Chelsea and I have enjoyed for years – staying in and cooking a delicious meal for ourselves. On Thursday, I’ll share 14 yummy entrees you could make for someone special on Valentine’s or any night.

And today, I’m sharing a new dinner recipe. This quinoa bowl features a tasty garlic and herb sauce. (Garlic breath is fine as long as you both eat it before you kiss!) And the veggies get caramelized and slightly sweet as they roast.

You’re going to love this. And it’s so good for you, you could eat it every week.

So give it a try and let me know what you think over on Facebook.


Ingredients [Serves 4]

  • 3 cups butternut squash, diced  
  • 2 cups Brussels sprouts, halved
  • 2 tbsp. coconut oil
  • 1 tsp. smoked paprika (or regular paprika if you don’t have smoked)
  • Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
  • Black pepper to taste

Sauce Ingredients

  • 1 clove garlic
  • 2 tbsp. tahini
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. filtered water
  • 1/4 cup chives, roughly chopped
  • 1/4 cup parsley, roughly chopped
  • 1/4 cup cilantro, roughly chopped

Bowl Ingredients 

  • 1 cup quinoa
  • 2 cups filtered water or vegetable broth (yeast free)
  • 2 cups baby spinach
  • Optional: 1/2 cup arugula


For roasted vegetables: Preheat oven to 425 degrees Fahrenheit. In a small bowl, mix butternut squash and Brussels sprouts with coconut oil, smoked paprika, sea salt, and black pepper. Mix thoroughly with hands, and add to a baking sheet, evenly spread. Try to place the flat ends of Brussels sprouts face down on the baking sheet because they will caramelize better. Roast for 30 minutes or so, periodically checking to make sure they do not get overcooked. Aim for a nice caramelized texture.

For quinoa: Steam in a rice cooker, OR add quinoa to a pot with filtered water or vegetable broth, and cook for 20 minutes until liquid is absorbed.

For sauce: In a food processor, add the garlic, tahini, apple cider vinegar, extra virgin olive oil, water, chives, parsley, and cilantro. Pulse until smooth, and add sea salt and pepper to taste. In a large bowl, add a serving of quinoa, then add a large handful of raw spinach (and arugula if desired), then top with a serving of roasted Brussels sprouts and butternut squash. Serve and enjoy!

Want more easy, healthy dinner ideas?

How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?

My new book is packed with tasty dinners that cook in minutes to serve up a satisfying, anti-inflammatory meal that will help you end your sugar cravings and heal your body deliciously! 

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Dr. Daryl

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