Quinoa Power Bowl with Lemon-Herb Vinaigrette
These quinoa bowls make great weeknight meals. You can cook the quinoa, vegetables, and dressing ahead of time and reheat throughout the week!
Ingredients
Prep time: 20 minutes
Cooking time: approx. 45 minutes
Yield: Enough for about 4 quinoa bowls
2c quinoa
2 tbs butter
4c chicken stock
2 large zucchini
3 red peppers
2 sweet potatoes
5 oz spinach
4 oz goat cheese
Pine nuts (for topping)
Olive oil, salt, and pepper
Lemon-Herb Vinaigrette
1/4c lemon juice
1/2c olive oil
2 tbs dijon mustard
1 tbs honey
1 tbs chives
1 tbs parsley
1/2 tbs thymp
1/4c water
1 tsp sugar
Preparing the Vegetables and Couscous
Pre-heat the oven to 400F and line 1 baking tray with tin foil
Peel and cut your sweet potatoes bite-sized pieced. Toss in olive oil until coated, add salt and pepper.
Place on a baking tray and bake for 20-25 mins. Cool and set aside.
While the potatoes are baking make your quinoa. Melt the butter and add the quinoa, stir gently to lightly toast the quinoa and cover in butter. Add the chicken stock and bring to a boil, stirring occasionally. Turn down to just below a boil (an intense simmer) and stir occasionally until the quinoa has absorbed the liquid. Remove from heat and set aside to cool.
The zucchini and peppers, I cut into bite -sized pieces and saute in a little bit of olive oil over medium heat until they start to brown a little bit on the edges.
The spinach I just steam in 1/4c of water, drain, and pat dry
Making The Lemon-Herb Vinaigrette
Place all ingredients into a food processor and blend - dressing done!
Assembly
Place approximately 1 cup cooked quinoa in a bowl, top with cooked vegetables, dressing, goat cheese and toasted pine nuts. Feel free to use whatever vegetables you have in your fridge! These are just some of my favorites. This can be easily reheated in the microwave as well.
