QUINOA BOWL WITH ROASTED VEGGIES AND FETA


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4


1 (14 oz) pkg Nature’s Promise®


Organic


PACKS A PUNCH Quinoa contains all 9 amino acids we need from our


THE SEED THAT


food in order to function well. Quinoa is a seed, not a grain, making it naturally gluten-free. Bonus, it’s high in protein as well!


Butternut Squash 1 (10 oz) pkg Nature’s Promise® Organic Broccoli Florets 1 red onion, halved and cut into wedges 5 tbsp olive oil, divided


1 cup uncooked quinoa 2 tbsp lemon juice 1 tbsp honey ½ tsp finely chopped fresh thyme ¼ cup dried cranberries ½ cup crumbled feta cheese


STEP 1 Preheat oven to 400°F. Line a large baking sheet with parchment. Cut the butternut squash into smaller, even pieces. Add to baking sheet with the broccoli and red onion. Drizzle 2 tbsp oil over vegetables. Season with salt and pepper. Bake 20–25 min., until vegetables are tender. STEP 2 Meanwhile, cook the quinoa according to package directions. Drain, if needed. STEP 3 In a medium bowl, whisk together the lemon juice, honey, thyme, and remaining 3 tbsp oil. Season with salt and pepper to taste. When roasted vegetables are done, add to bowl, tossing to combine. STEP 4 Divide quinoa among 4 bowls. Spoon roasted vegetable mixture over quinoa. Top with the dried cranberries and feta cheese.


PER SERVING: 483 CALORIES, 24G FAT, 6G SATURATED FAT, 17MG CHOLESTEROL, 199MG SODIUM, 59G CARBOHYDRATE, 8G FIBER, 18G SUGAR, 12G PROTEIN


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