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RAINBOW WINTER QUINOA BOWLS WITH MAPLE DIJON BALSAMIC DRESSING

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RAINBOW WINTER QUINOA BOWLS WITH MAPLE DIJON BALSAMIC DRESSING
Rainbow Winter Quinoa Bowls with Maple Dijon Balsamic Dressing features lots of delicious winter produce and hearty Tricolor Quinoa for a filling, satisfying meal to support your healthy eating goals.
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 3/4 cup Bob's Red Mill Organic Tricolor Quinoa
  • 1/2 cup Pomegranate Arils
  • 1/2 cup Julienne Sliced Carrots
  • 4 ounces 1/2 inch thick sliced Roasted Delicata Squash
  • 4 ounces halved Roasted Brussels Sprouts
  • 3 large Purple Kale Leaves, torn into bite sized pieces
  • 1/2 of a Honeycrisp Apple, sliced
  • 2 tablespons Balsamic Vinegar
  • 1 1/2 tablespoons Olive Oil
  • 1 1/2 teaspoons Pure Maple Syrup
  • 1/2 teaspoon Dijon Mustard
  • 1 small Shallot, cut into chunks
  • Salt and Pepper, to taste
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 3/4 cup Bob's Red Mill Organic Tricolor Quinoa
  • 1/2 cup Pomegranate Arils
  • 1/2 cup Julienne Sliced Carrots
  • 4 ounces 1/2 inch thick sliced Roasted Delicata Squash
  • 4 ounces halved Roasted Brussels Sprouts
  • 3 large Purple Kale Leaves, torn into bite sized pieces
  • 1/2 of a Honeycrisp Apple, sliced
  • 2 tablespons Balsamic Vinegar
  • 1 1/2 tablespoons Olive Oil
  • 1 1/2 teaspoons Pure Maple Syrup
  • 1/2 teaspoon Dijon Mustard
  • 1 small Shallot, cut into chunks
  • Salt and Pepper, to taste
Instructions
  1. Place all ingredients in a small food processor and pulse until combine and the shallot is minced.
  2. Set aside.
  3. Cook the quinoa according to package instructions using vegetable broth for the cooking liquid for additional flavor if desired.
  4. In two low and flat bowls, arrange the salad ingredients in seperate sections, making sure to divide the amounts between the two bowls.
  5. Start with the quinoa and then work in a clockwise pattern around the bowl with pomegranate arils, julienne sliced carrots, roasted delicicata squash, roasted brussels sprouts, and purple kale leaves.
  6. Next, spread the apple slices on top.
  7. Serve with the prepared dressing on the side for drizzling on top according to your personal preferences.

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