Thanksgiving weekend was its usual calorie-fest and so when I got home, I wanted to make a big batch of something healthy to eat the following week for lunch. As the title suggests, you can substitute any vegetables for the kale and brussels sprouts, but I think this combination came out really great, so I recommend starting here.
Winter Quinoa Bowl
adapted from Stuck on Sweet
1 medium butternut squash, peeled and cut into 1 inch cubes
1 1/2 cups quinoa, rinsed
3 cups chicken broth (water works in a pinch!)
3 tbsp olive oil
1-2 cups brussels sprouts, cut lengthwise
1 bunch kale, stems removed and roughly chopped
1/2 cup almonds
1/4 - 1/2 cup goat cheese, crumbled
1/4 cup dried cranberries (optional)
Salt and pepper to taste
Rinse and drain quinoa and cook according to package instructions. Using broth helps give it a little extra flavor, but it is not necessary! While it cooks, heat 2 tbsp olive oil over medium heat in a large frying pan and add butternut squash and season with salt and pepper. Cook until you can cut through it with a fork without too much effort - about 12 - 15 minutes.
Remove the squash and set aside. Add remaining olive oil to the same pan and add the brussels sprouts. Cook for about 5 minutes, stirring several times. Add kale to pan with the brussels and cook until it is slightly wilted - just a minute or two - add salt and pepper to taste.
Remove veggies and place in the bowl with the squash. In the same pan, toast the almonds for 2-3 minutes. By now, the quinoa should be done and you can start assembling your bowls. Scoop a layer of quinoa in the bottom, followed by squash/vegetable mixture, followed by nuts, followed by goat cheese followed by a sprinkle of cranberries.
It is tasty right at that moment, cold out of the fridge, or reheated. I am already planning it again after Christmas when I feel horrible about myself all over again!