Balsamic Roasted Grain Bowl

A Balsamic Roasted Grain Bowl with Brussels Sprouts & Quinoa makes for a delicious, nutritious dish for lunch or dinner. Preparing the night before and serving as a cold grain bowl the next day is also a tasty option if you’ve got to eat on the go.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Balsamic Roasted Grain Bowl

• 1-2 pounds Brussels sprouts, stems removed and halved
• 10 oz. cherry tomatoes
• 4 garlic cloves, peeled and smashed
• 1 large zucchini, chopped
• 2 Tbs balsamic vinegar
• Optional: 1/2 Tbs honey or agave nectar
• 1 Tbs olive oil
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups vegetable broth
• An extra splash of olive oil
• 1 tsp paprika
• 1 tsp dried thyme

Directions

1. Preheat the oven to 400ºF
2. Begin preparing your Brussels sprouts, tomatoes, garlic, and zucchini, and add them to a deep baking pan.
3. In a bowl, mix together the 1 Tbs olive oil, balsamic vinegar, salt, and pepper.
4. Pour the balsamic mixture over the vegetables, combine with a wooden spoon or spatula. Place the pan in the oven and bake for 25-30 minutes or until Brussels sprouts are lightly roasted and tender. Check on the vegetables halfway through baking.
5. In a medium pan, heat a drizzle of olive oil and add 1 cup of quinoa to the pan. Cook for 1-2 minutes.
6. Add the vegetable broth (or you may substitute water and rehydrated bouillon) and the paprika and thyme.
7. Cover the pan with a lid and bring to a boil.
8. Once boiling, reduce heat to low and simmer for 25-30 minutes or until quinoa is done. Stir occasionally to prevent sticking.
9. After everything is done, combine your quinoa and roasted vegetables, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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