Winter Veggie & Grain Bowls Pt. I

Think of this recipe as a base from which to customize. Sure, I used portabella mushrooms, romaine, Delicata squash, and quinoa, for example, but if you have broccoli, sweet potato, arugula and farro in your fridge then by all means use that instead. The point is: grains + roasted veggies + lettuce + fresh leaves. How you fill in those blanks is entirely up to you!

Best for: Chilly weeknight dinners when you want something warm and comforting— but healthy!

Musical Pairing: “Time is Dancing” by Ben Howard

Ingredients

• 1 portabella mushroom
• 3 inches of a cucumber
• 1/2 delicata squash (medium size)
• 1 tbs olive oil
• Salt and pepper to taste
• 1/2 cup quinoa (cooked to instructions on bag)
• 1/2 head romaine lettuce (or desired amount of greens)
• 1 tbs chopped chives – optional
• Dressing of choice (ex. drizzle of olive oil and balsamic, lemon, or apple cider vinegar)

Directions

Serves Two.

• Preheat the oven to 400F. Roast the mushroom and squash (I checked after 30 minutes).
• Prepare quinoa according to directions. This will likely take you about 20 minutes total, so I would recommend doing concurrently with the veggies roasting.

• While the veggies and quinoa cook, chop the chives, romaine, and cucumber. I cut my chives into little slices for sprinkling, the cucumber into 1/4 inch circles, and my romaine into half inch pieces.

• Mix together in bowl and serve with preferred dressing. I did olive oil and balsamic vinegar but other good combinations would be olive oil and lemon or apple cider vinegar.