Roasted Veggie Quinoa Bowl
Serves 40 mins prep0 mins cook
Roasted fresh veggies, straight from the garden + chicken sausage, over a bed of quinoa, topped with balsamic glaze
0 servings
What you need
Instructions
1 Preheat the oven to 400° 2 Chop the veggis however you desire. I like doing bigger chunks for the tomatoes and bell pepper because they cook faster 0 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. 3 Season the veggies with salt, pepper and garlic powder, place them in the oven for 15 minutes. 4 In the meantime slice the chicken sausage and cook the quinoa. 5 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! 6 When the veggies are golden brown take them out to cool down. 7 Place ½ cup of cooked qunioa into each container. 8 Divide the veggies into each container along with the chicken sausage. 9 Top with fresh basil and balsamic glaze. 10 Store these in the refrigerator for up to 5 days!View original recipe