This healthy, easy warm quinoa bowl are a perfect transition from the hot summer days to the cooler, crisp nights. Plus they reheat pretty well making a great meal prep option. The nutty, bitter Brussel sprout compliment the creamy sweet potatoes so well. Don't skip the toasted nuts either! They provide a much needed crunch.
How do you make this warm bowl?
There are a few components to this warm quinoa bowl, but you can knock them all out at the same time since the veggies go in the oven, and the quinoa cooks on the stove top. My favorite way to roast these vegetables is to toss them in some olive oil and spices and roast for 20-25 minutes at 425 degrees.
To skip a step you could always buy pre-cooked quinoa. If you don't have the pre-cooked on hand, it only takes 20 minutes to make a batch. Start by rinsing your quinoa. Then boil 2 cups of broth, 1 tablespoons olive oil and 1/4 teaspoon of salt. Gently stir in the quinoa, cover the pot with a lid and reduce the heat to low. Let it simmer for about 20 minutes.
The last step is to whisk together an apple cider vinaigrette. As a shortcut feel free to use something store bought! A balsamic vinaigrette would taste wonderful on this warm quinoa bowl.
Why use quinoa over rice?
Of course you can use whatever grain you have on hand for this warm quinoa bowl, but I love using quinoa for this recipe because it has so much protein, over 8 grams, compared to other grains such as brown rice which only has 5 gram. Actually, did you know quinoa is not even a grain, it's a flowering plant that we eat the seeds from. It also has some magnesium in it. Is it healthier than other grains, I don't think so. It just depends on what your body needs.
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