Breakfast bowls, Greek bowls, burrito bowls, Buddha bowls…a side dish, a main dish, a great packed lunch! I like this new fad! Make it Mexican, mediterranean, Indian, Asian… the possibilities are endless! The base for my all-in-one bowl today is quinoa.
Other than some tiny beads that become squiggly little weird, hairy things after you cook them, quinoa is a whole grain that contains all 9 essential amino acids, the building blocks for protein.pub-4561044891259873, DIRECT, f08c47fec0942fa0
For my quinoa bowl, I chose one of may favorite flavor combinations: roasted butternut squash and browned butter with sage. I love butternut squash!
Peel and remove seeds from butternut squash. Chop half of the squash. Drizzle with olive oil. Add salt and pepper. Roast in a 400° oven, checking every 15 minutes until tender and golden on the edges.
Boil quinoa according to package directions. Fluff with a fork and set aside.
Toast 1/2 cup pine nuts, over low heat in a dry skillet, turning constantly until light golden.
Place 1 Tbsp butter and 1 Tbsp extra virgin olive oil in a medium sized skillet and melt butter over medium heat, stirring continuously until the butter and oil begin to brown slightly, about 2 minutes. Add 2 Tbsp chopped sage until it sizzles, then remove it from the heat.
Toss the quinoa with the squash, browned butter, sage and toasted pine nuts.
A wonderful flavor combination of Roasted butternut squash, toasted pine nuts and crispy sage in browned butter
- 1/2 butternut squash, peeled, seeded and cubed
- 1/2 onion, diced
- 2 cloves garlic, chopped
- 1 cup quinoa
- 2 tbsp olive oil extra virgin
- 1 tbsp butter
- 2 tbsp fresh sage
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper freshly ground
Preheat oven to 400°. Combine butternut squash, onions and garlic. Add 1 tbsp olive oil and toss to coat. Season with salt and pepper. Place squash on a lined roasting pan or baking sheet. Roast for 25 minutes or until fork tender and lightly browned on the edges.
While the squash is roasting, prepare the quinoa according to package directions. Once cooked, fluff with a fork. Season with salt and pepper to taste. Set aside.
In a dry skillet, toast pine nuts, tossing frequently just until nuts are glistening and fragrant. Remove from skillet and set aside. Using the same skillet, add 1 tbs of olive oil and 1 tbsp butter. Stir frequently until brown bits begin to appear and butter develops a nutty aroma. Add sage to butter and oil mixture and cook until slightly crispy. Remove skillet from heat.
Combine squash and quinoa with the browned butter and sage. Add additional salt and pepper as needed. Serve warm.
In addition to being simple and delicious, quinoa is a perfect grain for individuals with celiac disease or gluten intolerance! It’s gluten-free, packed with protein and a good source of carbohydrate! With 6 grams of protein in a single serving, this is an outstanding choice for a meatless meal!
Consider that half of your carbohydrates should be whole grains and YES, you’re body need carbs! Whole grains provide energy and fiber which promote digestive and heart health. Plus, whole grains contain important vitamins, minerals, and high levels of antioxidants.
Try adding one or more of these yummy items your bowl
sliced avocado, boiled eggs, roasted or pickled beets, corn, pickled red onions, toasted pine nuts, squash, tomatoes, mushrooms, spinach, arugula, goats cheese, almonds, black beans, sautéed broccoli, chickpeas, roasted sweet potatoes, cooked lentils, hummus, capers, broiled eggplant, feta, fresh mint, shredded carrots, bell pepper, sweet corn, caramelized onions, fresh herbs, honey. Choose a few or choose them all!!
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