Roasted Vegetables and Lemon Quinoa Power Bowl
| Cook Time | 30 minutes |
| Servings |
serving
|
Ingredients
Vegetables
- ½ pound broccoli cut into florets (about 1 ½ c.)
- ¼ small red onion sliced
- 3 cups raw chopped kale
Whole Grains
- ¼ cup dry quinoa
Protein
- ¼ cup feta or goat cheese
- 1 cup canned chickpeas drained and rinsed
Healthy Fat
- 2 Tablespoon olive oil
- 1 teaspoon oil
Seasonings
- ½ teaspoon Dijon mustard
- 1 Tablespoon lemon juice about ½ of one lemon
- 1 Tablespoon red wine vinegar
- ½ cup vegetable stock
- salt pepper, garlic powder, onion powder
Ingredients
Vegetables
Whole Grains
Protein
Healthy Fat
Seasonings
|
Instructions
- Preheat oven to 425°F. On a sheet pan toss broccoli, onion and chickpeas with 1 t. oil and spices, to taste. Roast for 15-20 minutes or until veggies are tender with charred edges, flip once halfway through.
- In a small pot bring stock to a boil. Add quinoa and reduce heat to a simmer. Cover with a tight-fitting lid and cook about 15 minutes, or until the grain is translucent.
- In a small jar with a tight-fitting lid, combine olive oil, vinegar, and mustard and shake vigorously until creamy.
- Divide the kale, roasted veggies, quinoa, and feta between two bowls. Top with dressing.
Recipe Notes
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr