Directions

1. Preheat the oven to 400°F.
2. Rinse the quinoa under running water while rubbing it between your fingers. In a medium saucepan, heat about one tablespoon of olive oil over medium heat. Toast the quinoa until the water has burned off. Add the chicken or vegetable broth. Bring to a boil. Reduce the heat and simmer for 15 minutes. Turn off the heat and let sit for at least five minutes or until you are done roasting the sweet potatoes and Brussels sprouts. Fluff the quinoa with a fork.
3. While the quinoa is cooking, affix the Fresh Prep Slicer/Shredder Attachment to a KitchenAid® Stand Mixer. Insert the 4 millimeter Medium Shredding Blade. Shred the Brussels sprouts. Lay out the shredded Brussels sprouts onto a sheet pan. Toss with the olive oil, garlic, lemon juice, and salt and pepper. Bake for about 20 minutes stirring about every five minutes or until the Brussels sprouts start to get browned and crispy but not burned.
4. While the quinoa and Brussels sprouts cook, insert the 3 millimeter Slicing Blade. Slice the sweet potatoes. Lay out the sweet potatoes onto a sheet pan. Season with salt and pepper. Roast for about 15 minutes or until the sweet potatoes begin to soften. While the sweet potatoes are roasting, prepare the brown butter glaze. In a small saucepan over medium heat, melt down the butter until just browned. Add the maple syrup and remove from the heat. Spoon out the glaze onto the sweet potatoes. Place the sweet potatoes back in the oven and roast for another 10 minutes or until the sweet potatoes start to caramelize or brown.
5. Toss the quinoa, Brussel sprouts, sweet potatoes, lemon juice, and olive oil. Top with the Manchego cheese and lemon zest. Season with salt and pepper to taste.