Gutsue Holiday Mini 20185 3

Jessica Gutsue

-Bachelor’s degree in dietetics from Michigan State University,
-Master’s degree in dietetic education from Western Michigan University
-Member of the Academy of Nutrition and Dietetics Association since 2008
-Nutritionist at Cultivate Nutrition

About Me


Meatless Meals!

The meatless meal for this month is Brussels Sprout and Sweet Potato Israeli Couscous Salad. I tend to make changes to all of the recipes and this time I changed a food in the title of the recipe! I used quinoa instead of couscous (to add protein), and left out the salt. I have never been a fan of Brussels sprouts, but I didn’t mind them in this salad and with the dressing! Enjoy!


For the Salad:

  • 1lb Brussels sprouts, trimmed and halved (quartered if large)
  • 1 medium sweet potato, peeled and cut into ½ inch chunks
  • 2 ½ Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cups water
  • 1 ½ cups quinoa
  • ½ cup sliced green onions
  • 2/3 cup dried cranberries
  • 1/3 cup sliced raw almonds

For the Dressing:

  • 3 Tbsp. olive oil
  • 1 ½ Tbsp. pure maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1 clove garlic, minced
  • Pepper to taste

Directions For the Salad:

Preheat the oven to 425 degrees Fahrenheit. Place the sprouts and sweet potato on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with pepper. Toss to combine and spread in an even layer. Bake for about 20-22 minutes, stirring once halfway through, until the veggies are tender and starting to brown. Set aside. Cook the quinoa according to package directions. Remove from heat and add to a large bowl. To the large bowl, add the roasted veggies, the green onions, and cranberries and toss to combine. For the dressing: In a small bowl, whisk together the olive oil, maple syrup, vinegar, garlic, and pepper. Pour into the bowl with the quinoa and toss to combine. Season with pepper to taste.

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