Try this recipe and several other simple, time-saving holiday suppers.


  • 1/2 cup dry quinoa, rinsed
  • 2 Tbsp olive oil
  • 1 lb brussels sprouts, trimmed, cut in half
  • 1 onion, chopped
  • 3 celery stalks, thinly sliced
  • 1 10-oz package mushrooms, such as cremini or white button, sliced
  • 2 Tbsp chopped rosemary
  • 2 Tbsp chopped thyme
  • 2 Tbsp chopped sage
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly ground black pepper


  1. Preheat oven to 400°.
  2. Place quinoa in small saucepan, and add 1 cup water. Cook 15 to 20 minutes, covered, over medium heat until tender. Set aside.
  3. Heat a large skillet over medium heat, and add olive oil. Add Brussels sprouts, onion, celery, mushrooms, rosemary, thyme, sage, salt, and pepper. Cook 5 to 6 minutes, stirring well until vegetables start to soften. Stir in quinoa.
  4. Transfer vegetable mixture to a 7x11" baking dish, and bake 20 to 25 minutes until sprouts are fork-tender. Serve immediately.
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