Step 1

Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup

Step 2

Trim the tough stem ends of your Brussels sprouts and remove any discolored or broken leaves. Then, from the trimmed base to the top, cut each sprout in half lengthwise.

Step 3

Drizzle with 1 tablespoon of olive oil and toss to evenly coat.  Arrange the sprouts in a single layer, flat sides down. Toss the cranberries with the other tablespoon of the oil, and pour them around the sprouts.

Step 4

Roast in the hot oven for 30 minutes.

Step 5

While the sprouts are cooking, place dry quinoa in a pot or skillet big enough that it forms a shallow layer, and toast over medium heat, shaking or stirring every minute or so, for about 15 minutes or until the grains start to brown.

Step 6

Add vegetable broth and bring to a boil then decrease the heat to a gentle simmer. Cover and cook until the liquid is absorbed, 10-15 minutes then remove from heat. Allow to steam for 5 minutes then fluff with a fork.

Step 7

Stir in chimichurri to coat, then fold in roasted brussels sprouts and cranberries.

Step 8

Best served immediately, or at room temperature.