1teaspoongarlic saltor 1/2 teaspoon each garlic powder + salt mixed together
1lbchicken sausage or tofu or chickpeas if doing vegetarian
1/2cuppomegranate arils
1/2cupcrumbled feta
1cupfresh spinach or arugulatorn
1/2cuptoasted pine nuts
Creamy Apple Cider Vinaigrette:
2tablespoonsmayo or thick Greek yogurt
2tablespoonsolive oil
1teaspoonapple cider vinegar
1/2teaspoonsalt
1/2teaspoonfresh lemon juice
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Instructions
Begin by making the quinoa. Rinse the quinoa and then cook in the broth. Bring to a boil for about 15 minutes, stirring occasionally. Then cover and reduce to simmer until all liquid is absorbed.
Make the Creamy Apple Cider Vinaigrette by whisking all dressing ingredients together in a small bowl. Set aside.
Toss brussels sprouts and sweet potato cubes with olive oil and garlic salt. Bake for 35 minutes at 350 degrees, tossing once halfway through.
Toast pine nuts in a small skillet over medium low heat until just slightly toasted, set aside.
If using chicken sausage, grill it in a grill pan or sear in skillet for about 3 minutes each side.
Compile bowls by dividing quinoa into bowls first then topping with roasted veggies and chicken sausage or tofu or chickpeas. Then add torn greens and drizzle with dressing. Finish with scoop of pomegranate arils and feta.
Notes
If meal prepping: You can easily divide these into air tight containers and take for lunch during the week or and easy, quick weeknight meal!