Try this recipe and several other simple, time-saving holiday suppers.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1/2 cup dry quinoa, rinsed</li>
<li>2 Tbsp olive oil</li>
<li>1 lb brussels sprouts, trimmed, cut in half</li>
<li>1 onion, chopped</li>
<li>3 celery stalks, thinly sliced</li>
<li>1 10-oz package mushrooms, such as cremini or white button, sliced</li>
<li>2 Tbsp chopped rosemary</li>
<li>2 Tbsp chopped thyme</li>
<li>2 Tbsp chopped sage</li>
<li>1/2 tsp freshly ground black pepper</li>
<li>1/4 tsp freshly ground black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400°.</li>
<li>Place quinoa in small saucepan, and add 1 cup water. Cook 15 to 20 minutes, covered, over medium heat until tender. Set aside.</li>
<li>Heat a large skillet over medium heat, and add olive oil. Add Brussels sprouts, onion, celery, mushrooms, rosemary, thyme, sage, salt, and pepper. Cook 5 to 6 minutes, stirring well until vegetables start to soften. Stir in quinoa.</li>
<li>Transfer vegetable mixture to a 7x11" baking dish, and bake 20 to 25 minutes until sprouts are fork-tender. Serve immediately.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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