Winter Quinoa Bowl (Gluten Free)
Did someone ask for the coziest bowl ever? Tri-color quinoa is the base for this light, delicious, winter bowl. Roasted veggies, pops of pomegranate seeds, and toasted pepitas work together to create a dinner you’ll want over and over again!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 4
Ingredients
Vinaigrette
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 111 Lemon, juiced
- .5 tsp.5 tsp.5 tsp Black Pepper
Quinoa
- 1 cup1 cup1 cup Tri-Color Quinoa, (Bob's Red Mill)
- 2 cups2 cups2 cups free range, organic Chicken Stock
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
Vegetables & Garnishes
- 111 Sweet Potato, cubed
- 1 bunch1 bunch1 bunch Brussels Sprouts, half shredded, half quartered
- 111 Pomegranate, seeded
- .25 cup.25 cup.25 cup Raw Pepitas, toasted
- 2 oz2 oz2 oz Goat Cheese
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Smoked Paprika
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375F.
- Dice the sweet potatoes into small cubes, and prep the brussel sprouts two ways: half quartered for roasting and half thinly shredded to have raw.
- Toss the cubed sweet potatoes and the quartered brussel sprouts with the neutral oil, kosher salt, paprika, and black pepper.
- Put them evenly on a baking sheet and roast for 30 minutes.
- While that goes, prep the vinaigrette.
- Whisking vigorously, add the dijon mustard and lemon juice to the extra virgin olive oil; this will create an emulsification.
- Season it and reserve it for later.
- In a medium sized pot, bring two cups of stock to a boil.
- Add 1 cup of the Bob’s Red Mill Tri-Color Quinoa as well as some extra virgin olive oil.
- Give it a quick stir, cover with a lid, and reduce to a simmer for 15 minutes.
- After that, turn off the heat and let it rest for five minutes, covered.
- While the quinoa simmers, lightly toast the pepitas in a pan over medium-low heat, being careful so as not to burn them.
- Season with salt if you desire, and reserve.
- Ultimately, by the time the vegetables are finished roasting everything else should be finished!
- Fluff the quinoa and add ¾ of the vinaigrette and toss together.
- In a bowl or plate, add a big scoop of the quinoa, followed by the raw brussel sprouts, then the roasted vegetables, goat cheese, pomegranate seeds, and the pepitas.
- Add any additional vinaigrette on top and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nut Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 517 |
| Fat: | 30 g |
| Carbohydrates: | 47 g |
| Protein: | 17 g |
| Cholesterol: | 13 g |
| Sodium: | 480 mg |
| Fiber: | 7 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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