Step 1

First, preheat oven to 400°F and spray a baking sheet with cooking spray.

Step 2

Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.

Step 3

Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.

Step 4

Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.

Step 5

While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).

Step 6

Prepare the dressing by whisking together all ingredients. Set aside.

Step 7

Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.