Roasted Brussels Sprouts Quinoa

Dinner doesn’t have to be stressful and time-consuming. That’s the whole philosophy behind Weeknight Society, a website and app created by Alexandra Hedin that plans wholesome, easy dinners for your family. Case in point: This 30-minute roasted Brussels sprouts quinoa. Just quickly roast some veggies on a sheet pan and microwave your quinoa (yep, it’s possible).

Carrot Ginger Soup

6 large carrots, peeled and cut into bite-size pieces

1 pound Brussels sprouts, halved

1 large red onion, sliced

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 cups chicken stock

1 cup quinoa, rinsed

2 teaspoons fresh thyme

1. Preheat the oven to 450°F. On a baking sheet, toss the carrots, Brussels sprouts and red onion with the olive oil; season with salt and pepper.

2. Roast the vegetables until fork-tender, 15 to 20 minutes.

3. In a large microwave-safe bowl, combine the chicken stock, quinoa and thyme; season with salt and pepper. Cover the bowl tightly with plastic wrap and microwave it on high for 6 minutes. If there’s a lot of liquid remaining, microwave until it’s absorbed, about 3 more minutes.

4. Transfer the vegetables and any remaining olive oil from the baking sheet to the bowl and stir to combine; season with salt and pepper to taste.