Recipe – Winter Quinoa Vege Bowls
Only 5 minutes to prep, this recipe is your go-to for a flavour-packed winter meal! Perfect for those chilly nights, it features the best of winter veggies and mouth-watering seasonings. Plus, with over 50g of protein, it’s perfect for those gains! 💪 Give it a try and warm up with a nutritious, hearty dish. 🍲🥦❄️
Ingredients –
- White Quinoa 90g
- Brussel Sprouts 250 g
- Pre Cooked Beetroot 250 g
- Frozen Edamame Beans 80 g
- Extra Virgin Olive Oil 30 ml
- Dijon Mustard 5.8 g
- Apple Cider Vinegar 10 ml
- Clover Honey 21 g
- Creamy Feta 60 g
- Pumpkin Seeds 11.6 g
Method –
Method
Preheat oven to 200. Line a baking tray with baking paper.
Cook the quinoa as per packet instructions using stock or water.
Halve the beetroot and brussel sprouts. Place them on the baking tray and drizzle over half of the olive oil. Season with salt and pepper, then roast for 15 -20 minutes. Alternatively, bake them in an air-fryer.
Meanwhile, make the dressing by whisking together the remaining olive oil, apple cider vinegar, honey and dijon mustard.
Thaw the edamame beans by placing in the microwave for a few minutes.
Assemble the bowls by placing the quinoa and roast vegetables in a bowl. Top with the edamame, crumbled feta, pumpkin seeds and drizzle over the dressing.
