Here's a delicious and healthy vegetarian recipe that can support thyroid health

Are you looking for a mouthwatering vegetarian recipe that not only satisfies your taste buds but also supports your thyroid health? Look no further! We have a fantastic recipe that combines wholesome ingredients to create a flavorful and nutrient-packed dish.

Introducing our Roasted Brussels Sprouts and Quinoa Salad – a delightful blend of roasted Brussels sprouts, protein-rich quinoa, dried cranberries, toasted walnuts, and a tangy dressing. This recipe is not only a treat for your taste buds but also a boost for your thyroid health. It's packed with nutrient-dense ingredients like Brussels sprouts, quinoa, walnuts, and cranberries, which provide essential vitamins, minerals, and antioxidants beneficial for thyroid health.

Recipe: Roasted Brussels Sprouts and Quinoa Salad

Ingredients:

• 1 cup quinoa

• 2 cups water

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 1/2 cup dried cranberries

• 1/2 cup toasted walnuts, chopped

• 1/4 cup fresh parsley, chopped

• Juice of 1 lemon

For the dressing:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Rinse the quinoa under cold water to remove any bitterness. In a saucepan, bring the water to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.

3. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, dried thyme, salt, and pepper until well coated. Transfer them to a baking sheet and spread them out in a single layer. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and slightly crispy.

4. In a small bowl, whisk together all the dressing ingredients until well combined.

5. In a large salad bowl, combine the cooked quinoa, roasted Brussels sprouts, dried cranberries, toasted walnuts, and chopped parsley. Drizzle the dressing over the salad and toss gently to coat all the ingredients.

6. Squeeze fresh lemon juice over the salad just before serving to add a refreshing tang.

7. Serve the roasted Brussels sprouts and quinoa salad as a main dish or a side dish.

Enjoy!

xoxo,

Emanuela