New Meal Monday: Quinoa Bowl

I have never been a big believer in New Year resolutions, mostly because by February they tend to be a distant memory. However, this year I decided I would try and embrace the New Year resolution trend and use it an as excuse to refocus on health, specifically healthy eating. All things considered, we are a fairly healthy household, but our healthy habits get kicked to the curb during the busy holidays. So after weeks of take out, heavy meals, and more desserts than I am willing to admit, I was in need of something healthy!  I eat a lot of salads, however, I often find that they are not filling enough and I ended up snacking throughout the day. I was looking for a way to make my salads more filling and hearty and I thought I would take a stab at creating my own quinoa bowl. I have eaten quinoa bowls in various forms, so this recipe is a mix of a few of my favorites. I used a heavy amount of spinach as the base so it still resembles a salad, but all the toppings make it filling enough to be a stand alone meal. We made the full quantity for dinner, and then I ate leftovers for lunch all week. I use the River Garden Maple Balsamic dressing, but feel free to get creative with any dressing of your choice. The great thing about quinoa bowls is that you can add in, or substitute, any ingredients to make it your own. So if you have also made a pledge of healthy eating this New Year, or if you are simply looking for a healthy, yummy meal, give this a try!

Here's what you'll need: (makes 4-5 servings)

• 1 cup uncooked quinoa
• 4 cups of cubed sweet potatoes (about 2)
• 4 cups halved brussel sprouts
• 4 tablespoons olive oil, divided
• 1 avocado
• 1/2 cup chopped walnuts
• spinach
• River Garden Maple Balsamic Dressing
• Cheddar cheese (optional)
• Grilled Chicken (optional)

Here's how you do it:

1. Roast sweet potatoes and brussel sprouts. Preheat over to 400F.
   • Peel and cube sweet potatoes, place in baking dish and drizzle with 2 tablespoons of olive oil. Mix and sprinkle with a bit of salt and pepper if desired. Bake 25-30 minutes.
   • Halve brussel sprouts, place in separate baking dish and drizzle with 2 tablespoons of olive oil. Mix and sprinkle with a bit of salt and pepper if desired. Bake 25-30 minutes.
2. Cook quinoa. Bring 2 cups of water and 1 cup of uncooked quinoa to a boil. Reduce heat and simmer for 15 minutes.
3. In a bowl place a handful of spinach, top with cooked quinoa, sweet potatoes, sprouts, walnuts, avocado and cheese. Finish with a drizzle of maple balsamic dressing. 

*Above quantities serves 4-5 dinner portions. Adjust quantities and ingredients to your liking!