Fall Into the Season’s Freshest, Healthiest & Yummiest Flavors

In this week’s installment of “Who-Cares-If-I-Live-In-Florida-It’s-Fall-So-I’m-Gonna-Eat-Fall-Food-Dammit,” enjoy my seasonal take on a vegetable stir-fry. This rustic recipe might look simple and understated, but it’s bursting with savory warmth, aromatic spice and pick-me-up heartiness. Plus, that quinoa hiding underneath gives the dish a nutty nuance, which just screams “Happy Almost Holidays!”

Autumn Veggie Quinoa Bowl

Ingredients:

1/2 cup Quinoa (rinsed)

1 Sweet Potato (peeled & cubed)

1 cup Chickpeas (drained & rinsed)

1 cup Brussels Sprouts (fresh)

2 tbsp. Extra-Virgin Olive Oil

2 cloves Garlic (minced)

1 tbsp. Lemon Juice

1/4 tsp. Smoked Paprika

1/4 tsp. Sea Salt (or, to-taste)

Preparation:

  1. Pre-heat a saucepan on a high stovetop setting, add the Quinoa and 1 cup Water, then stir to combine.
  2. Once the water reaches a rolling boil, reduce the heat to low, then add 1 tbsp. Olive Oil and 1 clove Garlic.
  3. Stir to combine again, cover the saucepan and allow the Quinoa to simmer until the Water is absorbed — about 20 minutes.
  4. Pre-heat a large skillet on a medium stovetop setting, coat the bottom with nonstick cooking spray, then toss in the Vegetables.
  5. Add the remaining 1 tbsp. Olive Oil, 1 clove Garlic, Paprika and Lemon Juice to the Vegetable medley, then stir periodically until the Sweet Potatoes and Brussels Sprouts soften.
  6. Combine the Quinoa and Vegetables in the skillet, sprinkle Salt and more Paprika, — if desired — then dig in!
sweet potato brussels sprouts and chickpea quinoa bowl

And, behold…comfort food at its colorful, delectable best!