Description
A vibrant, hearty meal packed with seasonal veggies and nutty quinoa, perfect for cold winter nights.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, peeled and diced
- 2 cups kale, chopped
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Pumpkin seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potato, halved Brussels sprouts, and sliced carrots with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes.
- While the veggies are roasting, rinse quinoa under cold water. Cook it in vegetable broth according to package instructions (about 15 minutes).
- In the last 5 minutes of cooking quinoa, stir in chopped kale.
- Once done, serve quinoa and kale in a bowl, top with roasted veggies, and sprinkle with pumpkin seeds.
Notes
For a twist, substitute kale with spinach or Swiss chard and use different grains like farro or barley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg