Quinoa Power Bowl

Is there any easy yet tasty vegetarian dish worth making for lunch and dinner? This Quinoa Powder Bowl is the way to go. It’s incredibly good and super duper impressive. Giving it a try means that you are satisfying your taste buds and your sense of beauty, too. This quinoa bowl even gets gourmets hooked. I’m a homemade food lover and vegetable addict, and become a fan of this bowl right tasting it for the first time. Yummy!

This quinoa powder bowl is filled with chopped kale and quinoa mixture, roasted brussel sprouts and butternut squash. These are then drizzled with a flavorful honey Dijon vinaigrette. It makes the food tastier and more flavorful. To best serve, you can top your quinoa bowl with chipotle pepper, avocado, hemp seeds, pine nuts, or goat cheese. It really depends.

Some may think that vegetarian and vegan foods are boring. The truth here is that they’re loaded with tastes, flavors and nutrition. Although it they do not contain any meat inside, they are enough to keep you energized for hours and keep you pleased. My kids are an example. They give this quinoa powder bowl an absolute yes when treated with it at lunch. Let’s check it out!

Quinoa Power Bowl

Recipe by GenevaWatsonCourse: Dinner, MainCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

1

hour 

10

minutes

This quinoa powder bowl is filled with chopped kale and quinoa mixture, roasted brussel sprouts and butternut squash. These are then drizzled with a flavorful honey Dijon vinaigrette. It makes the food tastier and more flavorful.

Ingredients

• 1 cup quinoa, rinsed

• 1 lb brussels sprouts, trimmed and halved

• 3 cups butternut squash, peeled and cubed

• 2 cups vegetable broth (or chicken broth)

• 2 cups chopped kale

• 3 tsp coconut oil, divided

• 1 tbsp. adobe sauce (from a can of chipotle peppers)

• 1 tbsp. maple syrup

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp sea salt

• Optional toppings: chipotle pepper, avocado, hemp seeds, pine nuts, goat cheese

• Honey Dijon Vinaigrette

• 2 tsp honey

• 2 tbsp. Dijon mustard

• 2 tbsp. extra virgin olive oil

Directions

• Preheat oven to 425 degrees F. Prepare two baking sheets.
• Toss brussel sprouts adobe sauce, maple syrup and 1 tsp coconut oil. Spread evenly on one baking sheet.
• Toss butternut squash with smoked paprika, garlic powder and 2 tsp coconut oil. Spread evenly on another baking sheet.
• Place both in oven and roast for about 20-25 minutes, stirring once halfway through.
• Add quinoa and vegetable (or chicken) broth in a medium-sized saucepan. Bring to a boil, reduce heat to low, cover and cook for 15 minutes, or until all broth is absorbed.
• Add in chopped kale and stir well.
• Add honey, Dijon mustard and olive oil to a small bowl and whisk until well-combined.
• To assemble, divide quinoa/kale mixture and roasted vegetables among serving bowls.
• Drizzle with vinaigrette and add additional toppings, if desired.
• Serve hot or cold!