Directions

1. Preheat oven to 400F. Wash the brussel sprouts. Dry them, cut off the hard bottom, then cut in half. Place them all in a bowl. In a small bowl, mix melted coconut oil, maple syrup, and salt. Pour over the brussel sprouts and stir to combine evenly. Place in the oven to bake for 20 minutes, flipping them halfway through.
2. Heat 1 tsp coconut oil over medium/low heat in a small saucepan and add the rinsed quinoa. Toast it for 1-2 minutes, until there starts to be an aroma. Cover with 1 cup water and bring to boil; reduce heat to low and let simmer for 20 minutes or until all water is absorbed.
3. Add the roasted brussels to the pot once quinoa is done and add craisins and almonds. Stir to mix and serve!