I’m now learning how to cook with more superfoods and create interesting combinations like this quinoa bowl. Being a fourth time, new mom means I have to look for ways to eat healthy and encourage my body to produce milk and fight off post-partum depression. Two very real things to new moms.
After chatting with one of my good friends, she enlightened me to the benefits of quinoa. This is a food I have been a bit hesitant to actually cook with. As with most rice products, it’s bland and needs to be encouraged with spices and back-up flavors such as the added sweet potato.
Bland or not, quinoa is high in protein and various minerals. It’s filling as well, so you don’t need to eat a lot. I made this recipe and it will easily last me three maybe four meals. For a new mom, anything that can be made in a batch and reheated multiple times is a win.
Quinoa lends itself well to citrus flavors. The sweet potatoes, red pepper, shallots, and brussels sprouts brought a subtle sweetness to the dish. When complimented with fresh lemon juice after cooking, the sweet and tang was just delightful. I also added some turmeric to the vegetables when roasting in the oven. It gave them a touch of warmth and added health benefits.
How do you like to eat quinoa? Spicy? Sweet? Something completely different? I would love to hear how you prepare this superfood. Don’t forget to pin this recipe for quick reference and follow me on Pinterest or Instagram for more inspiration!
Sweet Lemon Quinoa Bowl
A quick and easy superfood quinoa bowl to leave you feeling good inside and out.
- 1 cup quinoa
- 1.5 cups bone broth or vegetable stock
- 1 shallot
- 1 red bell pepper
- 1 sweet potato
- 10 brussel sprouts
- 1/4 lemon
- 1 tbsp turmeric
- 2 tsp salt
- 2 tsp pepper
Cook quinoa according to bag instructions, substituting broth for water. Add sliced shallot during cooking of quinoa to get them tender.
Skin sweet potato and dice. Cut pepper into 1 inch strips. Cut brussel sprouts into quarters. Add all to bowl with extra virgin olive oil and spices. Toss until well coated.
Spread evenly on sheet pan. Cook at 400 F for 15 minutes.
Combined cooked quinoa and vegetables, then top with lemon juice. Enjoy!