Over medium heat, cook Brussels Sprouts in Olive Oil with allspice, salt and pepper for about 3 minutes. Do not over cook. Add the onion and garlic, cook 2 minutes more. Add the squash, quinoa, 1/2 vegetable broth, cranberries and pecans. Add additional broth if mixture is too dry. Cook over low heat until all ingredients are hot, about 5 additional minutes.
Originally Submitted
4/12/2014
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