quinoa and brussel sprouts (or quinoa and anything)

Quinoa (pronounced keen-wah) is one of our favorite additions to our diet this year, and it came from a recipe called International Quinoa Salad from the Fat Free Vegan Kitchen. She has pictures, a great recipe, and nutritional information on that post. We now generally just make quinoa with whatever vegetables were fresh at the market, but that salad is especially good because of the contrast provided by the peppers and the avacado that cools it down.

Since then, this is the most common recipe we eat, served on top of quinoa:

• 1 tbsp grapeseed oil (you can use olive oil but grapeseed has a lighter flavor)
• 2 cloves garlic
• 3 medium carrots, chopped
• 1 lb fresh brussel sprouts (I guess you can use frozen but I don't like the taste)
• 1/2 c frozen, canned or fresh corn
• 1/2 c frozen, cubed butternut squash (if you cannot find this frozen, you should roast it before mixing with this recipe)
• 1 tbsp herbes du provence
• dash of cayenne
• salt and pepper to taste

1. Chop the garlic and saute in the oil on medium heat.
2. Add carrots and saute until they start to get soft.
3. Add sprouts and corn; saute until they start to get soft.
4. Add squash and remaining seasonings. Cook until all vegetables are brightly colored and squash is cooked through. Do not overcook or the sprouts will get soggy or bitter.
5. Serve over quinoa.