Quinoa Bowls

If you live in Palm Beach County and haven’t tried out the fast casual restaurant Anzo, make it a point to do so soon! Their ingredients are fresh and tasty and their falafel is the BEST I’ve tasted! This recipe is inspired by Anzo, which reopens today, May 25! My kids and I have been counting down the days and encourage you to check them out and support this local business!

Ingredients

For the Quinoa base

1 cup of quinoa uncooked

1-1 1/2 cups of lentils uncooked

For the roasted veggies

1 head is broccoli

1 head of cauliflower

2 sweet potatoes

1 package of Brussels sprouts

Olive oil for pan

Garlic salt for seasoning

For the Tomato Salsa

1 package of grape tomatoes

Cilantro

Purple onion

Lemon

Salt

Toppings (optional)

Store-bought hummus (we use the organic Costco brand)

Sliced avocado

Sunflower seeds

Directions:

1. Put one cup of quinoa and two cups of water into a pot and cover on medium high. Bring to a boil and lower immediately after so it doesn’t boil over. Reducing heat to low, allow to cook until all liquid has been absorbed.

2. In a separate pot, put in lentils and fill pot halfway with water. Cook on medium high for about 20-25 minutes until lentils are tender.

3. Drain lentils and combine with quinoa, mixing and adding a little garlic salt.

4. While the lentils and quinoa are cooking, prep your veggies. Preheat oven to 375. Spray two cookie sheets with olive oil.

5. Chop sweet potatoes, broccoli, cauliflower and Brussels sprouts after rinsing thoroughly. For Brussels sprouts, cut off tips and half or quarter them. Toss all Brussels sprout leaves onto pan also as these are crunch yummy. Sprinkle with garlic salt.

6. Roast the veggies for about 20 minutes, rotating pans halfway through and moving veggies around with a spatula. I like my veggies a little charred, so sometimes leave them in a few minutes longer.

7. While the veggies are roasting, prepare the tomato salsa. Rinse and slice grape tomatoes in half. Dice onion and finely chop cilantro. Mix all together into a bowl with a splash of lemon juice and olive oil. And dash of salt. Taste and season according to your preference.

To assemble the bowls, put the quinoa lentil base at the bottom. Pile on the veggies and tomato salsa. Add avocado, hummus, and sunflower seeds if desired. Enjoy!

This is a great meal to prepare in advance and make in bulk to have for lunches for a few days.

What local businesses are you most looking forward to reopening, Mama?

 

 

 

 

 

 

 

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