Roasted Veggie and Quinoa Bowl

Roasted Veggie and Quinoa Bowl

Happy Monday everyone! So last week I was in Virginia, the weather was beautiful 80s and sunny which puts me in the most amazing mood. Spring and summer are my favorite seasons; I love the beach, sun, ice-cold smoothies and salads. So, when I landed in Massachusetts this morning to snow I was pretty upset. One of the only things I do like about the cold is eating warm food, so I decided to make a warm quinoa bowl that I can bring for lunch for the rest of the week. Although I haven’t actually tried it yet it looks wicked good, I hope you enjoy it!


½ Butternut Squash (or other winter squash)

2 cups of Brussels sprouts

1 cup quinoa (uncooked)

1/3 cup of walnuts

2 tablespoons of olive oil

1 can of beans of choice, rinsed and drained (I used red beans)




½ cup grapeseed oil

¼ cup rice wine vinegar

2 tablespoons lemon juice

3 tablespoons Dijon mustard


Start by pre-heating the oven to 400 degrees. Then, cut the butternut squash and brussels sprouts into small cubes and lay them on a pan, cover the cubes in olive oil and pepper. Place the pan in the oven and roast for 25-30 minutes, until the squash is soft and the Brussels sprouts are crispy. While cooking the vegetables start cooking the quinoa according to the directions given.

Mix all dressing ingredients together and set aside until you are ready to eat. Serves about 6, use dressing sparingly.