- 1 cup brussels sprouts, halved
- 1 cup butternut squash, cubed
- 1 cup shredded kale, carrot and cabbage mix
- 1 cup cooked quinoa
- ½ cup pecans
- ½ cup dried cranberries
- ½ cup Toby’s Lite Tofu
- ½ cup Miyoko's vegan mozzarella
- 2 tbsp pumpkin seeds
- Olive oil
- Juice from 1 lime
- Salt + Pepper to taste
Cook quinoa according to package instructions and let cool.
Drizzle olive oil in a large pan under medium heat, saute brussel sprouts and butternut squash until cooked (about 10 minutes). Let cool.
Add the rest of ingredients but Toby’s Tofu to a large bowl and mix well. Mix in quinoa + brussel sprouts + squash and toss. Add Toby’s + salt + pepper when serving.