Quinoa Power Bowls

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So I over-cooked the asparagus but it didn’t take away from these Quinoa Power Bowls. I like my veggies well done anyway! I made my favorite quinoa (vegetable broth, granulated garlic, dried minced onions, spinach, and dried cranberries) and made it fancy with some roasted vegetables. Zucchini, sweet potatoes with cinnamon, roasted garlic cloves, and well done asparagus! LOL! My husband had his over baby arugula, I had mine without arugula, and I garnished them both with slivered almonds. No dressing necessary!

Quinoa Power Bowls
Serves 2
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For the quinoa
  1. 1 cup uncooked quinoa
  2. 2 cups water
  3. 1/4 teaspoon granulated garlic
  4. 1/4 teaspoon dried minced onion
  5. 1/4 cup dried cranberries
  6. 1 cup baby spinach leaves
For the vegetables
  1. 1 sweet potato, peeled and cubed
  2. 1 zucchini, halved and sliced
  3. 1 bunch asparagus, stems trimmed
  4. 3 Tablespoons olive oil
  5. 1 teaspoon cinnamon
  6. salt and pepper
  7. 1 head of garlic cloves, peeled and left whole
  8. 1/4 cup sliced almonds
  9. 1-2 cups of baby arugula if you want to use it
Instructions
  1. Preheat oven to 400°.
  2. In a medium sauce pan, combine all ingredients for quinoa, bring to a bowl, then reduce to simmer, covered, until water is absorbed, 15 minutes.
  3. Coat cubed sweet potatoes in one tablespoon of oil and cinnamon. Spread in a single layer on a parchment lined baking sheet. Roast until tender and golden, 25-30 minutes.
  4. Coat zucchini in 1/2 tablespoon oil, salt, and pepper. Spread in a single layer on a parchment lined baking sheet. Roast until golden brown, 20-25 minutes.
  5. Coat asparagus with 1/2 tablespoon oil, salt, and pepper. Spread in a single layer on a parchment lined baking sheet. Roast until tender, 10-12 minutes.
  6. In a small skillet heat remaining tablespoon of oil over medium heat. Add garlic cloves and cook until golden brown, about 10 minutes.
  7. Assemble bowls: arugula first, them quinoa, vegetables and garlic. Top with almonds.
  8. Enjoy!
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