Dinner Recipe- Autumn Harvest Quinoa Bowl

C4Bimbos's picture

Nov. 08, 2016

This Autumn inspired quinoa bowl is one of my absolute favorite things to make right now! It's healthy but packed with flavor.... and it's easy to make! Add some chicken to make it even more filling.

Ingredients

Sweet potato 1 , peeled and diced
Brussels sprouts 2 Cup (32 tbs) , trimmed and cut if half if large
Apple 1 , diced
Fresh sage leaves 5 , chopped
Fresh rosemary sprig 1 , leaves removed and chopped
Salt To Taste
Pepper To Taste
Red pepper flakes 1/4 Teaspoon
Olive oil 1 Tablespoon
Craisins 1 Tablespoon
Goat cheese 1 Tablespoon
Quinoa 1 Cup (16 tbs)
Water 1 Cup (16 tbs)
For vinaigrette:
Apple cider vinegar 1/3 Cup (5.33 tbs)
Honey 1 Teaspoon
Dijon mustard 1/2 Teaspoon
Olive oil 1/3 Cup (5.33 tbs) ((light flavored))

Directions

GETTING READY:

Preheat oven to 385°F.

Prepare quinoa according to package directions.

       

MAKING:                        

On a baking tray, place sweet potato, Brussels sprouts, apple, sage leaves and sage leaves.

Drizzle olive oil and sprinkle salt, pepper and pepper flakes over it.

Toss well for the seasonings to combine.

Pop into oven and cook for 35 minutes.

In a small bowl, combine apple cider vinegar, Dijon mustard, honey, olive oil and whisk well.

Add prepared vinaigrette to quinoa and stir well.

Assemble quinoa, cooked vegetables, craisins and goat cheese as shown in the video.

 

SERVING:                       

Serve and enjoy!

 

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 914Calories from Fat 461

 % Daily Value*

Total Fat 52 g80%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 296 mg12.33%

Total Carbohydrates 97 g32.3%

Dietary Fiber 14 g56%

Sugars 20 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet