INGREDIENTS
1 cup
quinoa
1 1/4 cups
water
1/4 tsp
salt
1 lb
butternut squash
14 oz
brussels sprouts
1 large
up to 4 onions
3 sprigs
½ teaspoon thyme
1 serving
olive oil
1 serving
kosher salt & ground pepper
1
juice of lemon
1 clove
garlic
1 tsp
dijon mustard
1 pinch
sugar
1/2 tsp
kosher salt
7
grinds pepper
1/3 cup
olive oil