Harvest Quinoa Bowl Recipe

Ingredients

• 1 cup quinoa
• 2 cups Campbell’s® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
• 2 each sweet potatos, cubed
• 2 cups Brussels sprouts, halved
• 2 cups red cabbage, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 1 lb cooked sliced grilled chicken
• 1 each green onion, thinkly sliced
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 450°F (225°C). In saucepan, combine quinoa with broth and bring to boil over medium high heat. Reduce heat to maintain a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Remove from heat and keep covered.
2. On a large baking sheet, arrange sweet potatoes, brussel sprouts and cabbage in sections. Drizzle with olive oil and season with salt, pepper and chili powder. Roast in oven, stirring occasionally, until vegetables are charred and softened, about 15 minutes.
3. Arrange quinoa in bowls. Top with grilled chicken and roasted veggies. Sprinkle with green onions and feta.

Nutrition Facts

Calories520

Fat14 g

Sodium1220 mg

Carbohydrate52 g

Dietary Fibre8 g

Protein46 g

Calcium16 %DV