Roasted Brussels Sprout Pomegranate Quinoa

Name: Roasted Brussels Sprout Pomegranate Quinoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (170 g) quinoa, rinsed thoroughly; 1¾ cups (410 ml) vegetable broth; 1 pound (454 g) Brussels sprouts, fresh, trimmed and halved; 3 tablespoons (45 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¾ cup (135 g) pomegranate seeds, fresh; ½ cup (60 g) roasted salted pistachios, roughly chopped; 1 whole (100 g) lemon, fresh, zested and juiced; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ cup (12 g) fresh mint, packed, finely chopped; ½ medium (75 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

A bright, protein-rich Mediterranean grain bowl featuring fluffy quinoa paired with caramelized roasted Brussels sprouts, jewel-like pomegranate seeds, toasted pistachios, and a bright lemon-olive oil dressing finished with fresh mint. This versatile side dish is naturally vegetarian, gluten-free, and works equally well warm or at room temperature.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Rinse quinoa thoroughly under cold water to remove the bitter saponin coating
Have all ingredients measured and prepped before roasting begins

1
Start the quinoa
- Bring the vegetable broth to a boil in a small saucepan over medium-high heat.
- Add the rinsed quinoa and stir once.
- Reduce heat to low, cover with a lid, and simmer for 12–15 minutes until the liquid is fully absorbed and the grains are tender and the little tails pop out.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Transfer to a large mixing bowl.
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Ready when: All liquid absorbed, grains tender with visible spirals
Tip: Don't skip rinsing the quinoa or it will have a soapy taste. The little spiral tails popping out indicate the grain is fully cooked.
2
Prep and roast Brussels sproutsOven 425°F / 220°C
- While the quinoa cooks, toss the halved Brussels sprouts with 3 tablespoons olive oil, kosher salt, and freshly ground black pepper on one baking sheet.
- Spread them in a single layer, cut-side down.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the bottoms are deeply browned and crispy and the leaves are tender.
- The sprouts should caramelize around the edges.
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Ready when: Bottoms are deep golden brown, outer leaves are charred at edges, centers are fork-tender
Tip: Don't crowd the pan and resist stirring too early—keeping them cut-side down on the hot sheet is key to getting that crispy caramelized exterior.
3
Toast the pistachiosOven 425°F / 220°C
- While the Brussels sprouts roast, scatter the chopped pistachios on a second baking sheet in a thin single layer.
- Toast at 425°F (220°C) for 5–7 minutes, stirring once halfway through, until fragrant and lightly golden.
- Set aside to cool slightly.
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Ready when: Fragrant, lightly golden, no burned pieces
Tip: Watch closely—nuts go from toasted to burnt quickly. If using unsalted pistachios, you may want to add a pinch of salt.
4
Build the dressing
- While the vegetables roast, whisk together the lemon juice (about 3 tablespoons), lemon zest, 2 tablespoons olive oil, a pinch of kosher salt, and a small pinch of black pepper in a small bowl.
- Taste and adjust for balance—the dressing should be bright and slightly tart.
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Ready when: Dressing is homogeneous and balanced in acidity
Tip: Make the dressing just before assembly so the lemon zest stays vibrant and the dressing tastes fresh.
5
Assemble the dish
- Add the warm roasted Brussels sprouts to the bowl of cooked quinoa.
- Pour the lemon-olive oil dressing over the mixture and toss gently to coat everything evenly.
- Fold in the pomegranate seeds, toasted pistachios, and optional sliced red onion.
- Scatter the fresh chopped mint over the top just before serving.
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Ready when: All ingredients evenly combined and coated
Tip: Add the mint just before serving so it stays bright and aromatic. If making ahead, keep it separate and toss in at the last moment.

Good to know

Tips

To easily remove pomegranate seeds, cut the fruit in half and hold it cut-side down over a bowl, then tap the back with a spoon so seeds fall out.
This dish is delicious warm, at room temperature, or even chilled—making it ideal for meal prep or potlucks.
For extra protein, serve alongside crumbled feta cheese or a dollop of Greek yogurt on the side.
If the Brussels sprouts are very large, cut them into quarters instead of halves so they cook evenly and have more crispy edges.

Make ahead

The quinoa and roasted Brussels sprouts can be made up to 2 days ahead, stored separately in airtight containers in the refrigerator. The pistachios can be toasted 1 day ahead. Assemble no more than 2 hours before serving to keep the mint fresh, or add the mint at the last moment.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container (the pomegranate seeds and mint will soften slightly after 1 day). Freezer: not recommended as the mint and pomegranate seeds do not freeze well. To reheat, warm gently in a skillet over medium heat with a splash of broth, or serve cold as a salad.

Substitutions

vegetable broth → chicken broth or water. Water will yield a more neutral flavor; chicken broth adds subtle depth. Use the same quantity.
roasted salted pistachios → toasted walnuts, almonds, or sunflower seeds. Any nut or seed will work. Adjust quantity if using a denser nut like walnuts.
pomegranate seeds, fresh → dried cranberries, tart cherries, or pomegranate molasses drizzled over. Fresh pomegranate provides tartness and jewel-like color, but dried fruit or molasses captures the tart flavor if fresh is unavailable.
fresh mint, packed → fresh basil, parsley, or a combination. Mint is classic, but other Mediterranean herbs work beautifully. Avoid dried herbs, which lose their brightness.