Autumn Quinoa Bowl

Serves 2

Ingredients

• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 sweet potato
• 1/2 bunch kale (4 stalks)
• 1/8 cup walnuts
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp water
• 2 tbsp olive oil
• Salt (1/8 – 1/4 tsp)
• Pepper (1/8 – 1/4 tsp)

Steps

1. Preheat oven to 400°F.
2. In a medium sauce pan, bring the vegetable broth to a boil, then add quinoa and some salt, reduce heat to low, cover, and cook 20-25 minutes until moisture has been absorbed and the yellow tails of the quinoa are visible.
3. Toss sweet potato with olive oil, salt, and pepper and arrange on a parchment paper lined sheet tray. Bake for 15-20 minutes, flip, and return to the oven for another 10-15 minutes until sweet potatoes are fully soft.
4. In a bowl, whisk together the vinegar, maple syrup, Dijon mustard, water, salt and pepper. Slowly add the olive oil while whisking to create the dressing.
5. Toss the kale in the dressing, with the goal of evenly coating each leaf. Combine with sweet potatoes and quinoa.
6. Toast the walnuts in the oven for 5 minutes until fragrant. Add to the quinoa and serve.