Summer Recipe: Kitchen Sink Quinoa Bowl
As I sit here writing this, I am currently 33 weeks pregnant. Ever since I found out I was expecting, I challenged myself to eat as many of the required prenatal vitamins and minerals as possible, rather than relying on traditional supplements. These "micros", as they are called in the nutrition world, are much more bioavailable when they are consumed as food instead of pills. This dietary challenge eventually sparked a brand new level of kitchen curiosity and creativity.
The bountiful stone fruits of summer have been such a welcome snack in my household. We truly can't get enough of the juicy peaches, nectarines, and cherries that are abundantly available in the produce department. Recently, I was craving a flavorful lunch that would satisfy my sweet tooth and check off a bunch of items on the prenatal micros list. What emerged was a beautiful, protein-packed masterpiece fit for lunchtime or dinner! ...not to mention all of these items were just lying around my kitchen. Alas the Kitchen Sink Quinoa Bowl was born!
- Preheat the oven to 425 degrees.
- Dice sweet potato and drizzle with olive oil. Season with salt, pepper, and cinnamon to your preference.
- Roast the sweet potato in the oven for 30-35 minutes, until golden. Chill in the fridge for 1-2 hours.
- Combine all ingredients for a vitamin and protein-packed meal full of colors and avors. No dressing needed!
- Half cup cooked tricolor quinoa
- 1 sweet potato
- 1-2 tbsp olive oil
- 1 tree ripe peach, diced
- 1 qtr cup pumpkin seeds
- 1 qtr cup dried tart cherries
- 1 qtr avocado, diced
- 1-2 tbsp fresh chevre