July Blog-A-Day #28: Super Green Quinoa Bowl for One

Monday. The start of a new week.  This means it’s time to get back to a regular schedule and a restocked kitchen. Put the two together and I have myself an easy, delicious and nutritious weeknight meal. Weekends lend themselves to increased eating out, which typically means less balanced/healthy meals. Weeknights on the other hand look more like this. Lots of veggies, especially greens, produce, and whole grains. And just because it’s healthy doesn’t mean it’s not just as satisfying as those indulgent weekend meals. In fact, it’s usually even better. 
Super Green Quinoa Bowl for One
Makes 1 serving
1/4 cup dry quinoa
1/4 white or yellow onion, sliced
1/2 cup broccoli florets, chopped
1/4 cup vegetable broth
3 cups raw spinach
1/4 avocado, diced
1/4 cup black beans, cooked
2 tablespoons crumbled goat cheese
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1. Cook quinoa according to package directions.
2. Meanwhile, heat medium skillet over medium heat. When hot, add onion and broccoli. Cook for about 5-6 minutes, stirring occasionally. Once vegetables are evenly browned, turn heat to low and add vegetable broth. Immediately add spinach to skillet and toss. Cook about 1-2 more minutes and turn off heat. Add salt, cayenne pepper and oregano. Toss to evenly distribute.
3. Add quinoa, cooked vegetables, avocado, black beans and goat cheese to a bowl and serve immediately. Top with hot sauce if desired. 

July Blog-A-Day #16: Roasted Veggie Quinoa Bowl


Even Zoey approves of this one. Don’t worry, she didn’t get any closer than that right there. She always acts so curious of our people food, but anytime I give in and drop her a little piece (I’ve tried strawberry and sweet potato), she spits it out. She’s not the most normal dog out there. 
Normal is such a relative term though. Even the most normal things to me can be unusual to others, and vice versa. I wonder how normal it is for someone (me) to have such a strong love for all things sweet and sugary, yet still get so much satisfaction out of the most nutritious and clean meals. 
Maybe it’s more normal than I realize. I’ve said it before and I’ll say it again, it’s all about balance. So an overly active sweet tooth needs to be counteracted with an abundance of vegetables. And when I’ve had a ton of veggies, I deserve the sugar that much more. 
It couldn’t be more logical actually. Right?
Plus, when avocado is involved, it’s like health food and an indulgent treat combined into one. 
Roasted Vegetable Quinoa Bowl
Makes 4 servings
1 cup dry quinoa
1 cup frozen corn
15-20 grape tomatoes, halved
1/2 green bell pepper, chopped
1/2 orange bell pepper, chopped
1 avocado, cored and diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon chili powder
1. Cook quinoa according to package directions. 
2. Preheat oven to 400 degrees. Add all seasonings to a small bowl and stir with a fork to combine. Set bowl aside.
3. Line a cookie sheet with foil and spray with non-stick spray. Spread out the corn, tomatoes and bell pepper across the pan. Lightly spray the vegetables with cooking spray (or you can drizzle with about 1 tablespoon of olive oil) and sprinkle the seasoning mixture overtop. Use a spatula to gently toss the vegetables. Place on center oven rack and cook for about 10-12 minutes. Remove from heat, gently toss again, and continue to cook up to 5 more minutes or until vegetables begin to brown. 
4. Add roasted vegetables and diced avocado to the cooked quinoa. Give it all a good stir and serve immediately. 
*Top off with cheese if desired (goat cheese is my favorite!)