Roasted Veggie Quinoa Bowl
Serves 4
0 mins total
Roasted fresh veggies, straight from the garden + chicken sausage, over a bed of quinoa, topped with balsamic glaze
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat the oven to 400°
Chop the veggis however you desire. I like doing bigger chunks for the tomatoes and bell pepper because they cook faster
On an extra large baking tray (linked above) drizzle about ½ tbsp of olive oil and then layer the veggies on the tray. I like to keep them seperate just in case I need to remove some of them if they are cooking too fast.
Season the veggies with salt, pepper and garlic powder, place them in the oven for 15 minutes.
In the meantime slice the chicken sausage and cook the quinoa.
At the 15 minute mark, take the veggies out, add the chicken sausage to the tray- place them back in the oven for another 10 minutes. I like to broil for the last 5 minutes, but up to you!
When the veggies are golden brown take them out to cool down.
Place ½ cup of cooked qunioa into each container.
Divide the veggies into each container along with the chicken sausage.
Top with fresh basil and balsamic glaze.
Store these in the refrigerator for up to 5 days!