Roasted Veggie Quinoa Bowl
Roasted fresh veggies, straight from the garden + chicken sausage, over a bed of quinoa, topped with balsamic glaze
Equipment
- Big Sheet Baking Pan (optional) linked above
- **** if you don't have an extra large pan, you might need to use two pans
Ingredients
- 2 small or 1 large yellow squash about 2 cups chopped
- 2 zucchini about 2 cups chopped
- ½ red onion about 1 cup chopped
- 1 eggplant about 2 cups chopped
- 2 large tomatoes about 2 cups chopped
- 1 bell pepper about 1 cup chopped
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp granulated garlic
- 2 cups cooked quinoa 1 cup uncooked
- 12 oz chicken sausage I used italian
- basil for garnish
- balsamic glaze
Let's Make It
- 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!