🥙 Harvest Quinoa Bowls

Ingredients

• Roasted vegetables

• 3 cup Butternut squash, peeled and cut in 3/4-inch cubes
• 2 cup Brussels sprouts, halved
• 1 can Chickpeas (canned), drained, rinsed and patted dry
• 2 tbsp Olive oil
• ½ tsp Table salt
• ½ tsp Ground cumin

• Quinoa

• 1 cup Quinoa, rinsed
• 2 cup Water

• Bowls

• 3 cup Kale, stems removed, leaves chopped
• ½ cup Crumbled feta, crumbled
• ⅓ cup Pecans, chopped

• Dressing

• 3 tbsp Olive oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Maple syrup
• 1 tsp Dijon-style mustard
• ¼ tsp Table salt

Nutrition

Steps

You’ll need: large rimmed baking sheet, medium saucepan with lid, small jar with lid.

1. Heat the oven to 425°F. Toss the squash, sprouts and chickpeas with the oil, salt and cumin on the baking sheet. Roast 25 to 30 minutes, stirring once, until the squash is tender and browned.
2. Meanwhile, bring the quinoa and water to a boil with a pinch of salt. Cover, lower the heat and simmer 15 minutes, until the water is absorbed. Let stand covered 5 minutes, then fluff.
3. Shake the dressing ingredients in a jar. Toss the kale with 2 tablespoons of dressing and rub it with your hands for a minute to soften.
4. Divide the quinoa and kale among 4 bowls. Top with the roasted vegetables, chickpeas, feta and pecans, and drizzle with the rest of the dressing.