Breakfast Quinoa Bowl
This savory breakfast quinoa bowl is perfect for meal prepping your breakfasts for the week ahead. I love how the sausage combined with the turmeric and cumin seasoned quinoa pairs so perfectly with the seasonally spiced butternut squash. I added in the spinach for a bit of green with the champagne vinegar to add some sweet tart flavors and to balance out this gluten free recipe. – Kara
Serves 6
Ingredients:
- 1 cup of quinoa
- 1/2 tsp of turmeric
- 1 tsp of cumin
- 2 cups of vegetable broth
- 1 carton of spinach
- 1 tbsp of champagne vinegar
- 1/2 tsp of garlic salt
- 5 links of mild or country sausage
- 3 cups of sliced and cubed butternut squash
- 1/2 tsp of nutmeg
- 1 tsp of cinnamon
- 1/4 tsp of cloves
- 2 tbsp of agave
- 2 tbsp of olive oil
Directions:
Preheat the oven to 375 degrees.
In a medium size pot, add 1/2 tsp of turmeric, 1 tsp of cumin, 2 cups of vegetable broth to the pot.
Bring it to a boil, then add in the quinoa and cover the pot with a lid. Reduce the heat to medium high and let it cook until there is no more liquid. Then remove it from heat and set aside.
In a large bowl, add the butternut squash cubes together with the 1/2 tsp of nutmeg, 1 tsp of cinnamon, 1/4 tsp of cloves, and 2 tbsp of agave.
Mix well so the squash cubes are evenly coated.
Place the squash on a tin foil lined baking pan. Drizzle with 1 tbsp of olive oil and place the pan into the oven for 20 mins or until the squash is easily pierced by a fork. Immediately remove and set aside.
Using a grill with medium high heat, cook the sausage until they have browned (15 mins).
In a large pan over low heat, add the whole carton of spinach with 1 tbsp of champagne vinegar, 1/2 tsp of garlic salt, and 1 tsp of olive oil. Cook with the lid on until the spinach has wilted and decreased in size. Remove from heat.
In a large bowl, add the quinoa, squash, spinach and sliced sausage. Mix well and serve.
Serves 6 | Calories per serving: 389 | Fat: 18.8 g | Carbs: 41.8 g | Net Carbs: 34.2 g | Protein: 17.4 g |Iron: 20 %
