Veggie Quinoa Mega Bowl Food

VEGGIE-QUINOA MEGA BOWL

Steps:

• Preheat oven to 400 degrees. Spray 2 baking sheets with nonstick spray.
• Place halved Brussels sprouts and mushrooms in a large bowl. Drizzle with oil, and sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Toss to coat.
• Transfer Brussels sprouts and mushrooms to baking sheets. Add onion, and evenly space out all veggies. Bake until mushrooms and onion have softened and Brussels sprouts have slightly browned, 35 - 40 minutes.
• Meanwhile, in a medium pot, combine quinoa, garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has evaporated and quinoa is fully cooked.
• Transfer cooked veggies and quinoa back to the large bowl. Add remaining ingredients, including the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Mix to combine. Enjoy!

MEAL PREP FARRO AND QUINOA VEGGIE BOWLS

Steps:

• In a 6-quart saucepan, combine the water, farro, quinoa, bay leaf, the grated zest of 1 lemon and a large pinch of salt. Stir and bring to a boil over medium-high heat. Stir again then cover, reduce the heat to a simmer and cook over medium-low heat for 10 minutes. Bump the heat up to medium and cook, uncovered, until all of the liquid has absorbed and the grains are al dente, 5 to 7 minutes.
• Cover, remove from the heat and let stand for 5 minutes more. Remove and discard the bay leaf and fluff the grains with a fork.
• While the grains cook, prep your veggies, herbs and cut the 2 lemons into 10 wedges. If meal prepping for the week, only cut the amount of avocado you need right away. Refrigerate everything (except the nuts and seeds) in separate airtight containers for up to 3 to 4 days until needed.
• To assemble 1 bowl: Scoop 1/2 cup of the cooked grains into a shallow bowl then top with a few thin avocado slices, some of the cucumber and a handful each of the baby lettuce and carrots. Add a sprinkle of the cashews and sunflower seeds followed by a scoop of hummus. Finish with a sprinkle of herbs, a squeeze of 1 lemon wedge and drizzle of olive oil. Feel free to top the bowl with any of the suggested add-ins or switch-ups.
• After refrigerating the grains, let them come to room temperature before serving. Alternatively, warm them in the microwave, or in a skillet with a little water over low heat until the liquid evaporates.

CHICKEN AND VEGGIE QUINOA BOWLS

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
• While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
• Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.