Southwestern Quinoa & Roasted Veggie Bowl

Source

Ingredients

Display units in Metric

2	cups	quinoa
3	cups	water
1	cup	chicken broth
1		sweet potato cubed
3-4		shallots julienned
5-7		brussels sprouts quartered
1		red bell pepper diced
1	TB	olive oil
1	tsp	crushed red pepper
¹⁄₂	tsp	chili powder
3	tsp	cumin
1		avocado diced
¹⁄₂	cup	fresh cilantro optional for topping
		salsa optional for topping

Preheat oven to 375 degrees.

Combine veggies, 1 TB olive oil, chili powder, crushed red pepper and 1 teaspoon of cumin. Toss to coat.

Place on a lined baking sheet and roast until sweet potatoes are easily penetrated with a fork.

While veggies are cooking, place uncooked quinoa in a pot and combine with water, chicken broth and 2 teaspoons of cumin. Bring to boil and then reduce to low/med until liquids have evaporated. Fluff with a fork.

Place quinoa in a bowl and layer on veggies. Top with salsa, cilantro and avocado. Serve immediately.

For those out there who can't imagine food without meat, add sauteed shrimp or chicken seasoned with cumin.

Preheat oven to 375 degrees.
Combine veggies, 1 TB olive oil, chili powder, crushed red pepper and 1 teaspoon of cumin. Toss to coat.
Place on a lined baking sheet and roast until sweet potatoes are easily penetrated with a fork.
While veggies are cooking, place uncooked quinoa in a pot and combine with water, chicken broth and 2 teaspoons of cumin. Bring to boil and then reduce to low/med until liquids have evaporated. Fluff with a fork.
Place quinoa in a bowl and layer on veggies. Top with salsa, cilantro and avocado. Serve immediately.
For those out there who can't imagine food without meat, add sauteed shrimp or chicken seasoned with cumin.

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