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Roasted Brussels Sprout & Crispy Chorizo Salad Serves 4-6 Ingredients: 1/2 cup black quinoa, rinsed 1/2 tsp sea salt 1 lb Brussels sprouts, outer leaves removed and halved 3 tbsp olive oil 3 oz dry Spanish chorizo sliced into 1/4” pieces 2 Anjou or Bosc pears, cored and thinly sliced Juice of 1/2 lemon 1/2 cup arugula Directions: Preheat oven to 400 degrees. In a small saucepan, bring 1 cup water to boil over medium heat. Add the quinoa and 1/4 tsp of salt. Reduce to medium-low, cover the pan and cook for 20-25 minutes. Water should be absorbed and the quinoa should be tender. Fluff with a fork and set aside. Toss the Brussels sprouts, 2 tbsp olive oil and remaining 1/4 salt together on a baking sheet. Spread evenly and bake for 20 minutes, until golden brown. In a small saucepan, heat remaining 1 tbsp olive oil over medium-high heat. Add the sliced chorizo and cook until the edges are crispy--about 3 minutes. In a large bowl toss together the quinoa, Brussels sprouts, chorizo, sliced pears, lemon juice and arugula. Serve warm and enjoy! {Gluten-Free and Corn Syrup-Free. To make Paleo, do not include the quinoa.}