INGREDIENTS
14 oz
Brussels sprouts, fresh
1 lb
Butternut squash
1
minced clove Garlic
1
Lemon, Juice of
3
sprigs Thyme, fresh
1 tsp
Dijon mustard
1 cup
Quinoa
7
grinds Black pepper
1/2 tsp
Kosher salt
1
Kosher salt & fresh ground black pepper
1/4 tsp
Salt
1 pinch
Sugar
1
Olive oil
1/3 cup
Olive oil, good quality
1 1/4 cups
Water