One Minute Quinoa Bowl with Chicken and Roasted Vegetables

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with a higher smoke point.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are less expensive.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a nutritious grain, while brown rice is more budget-friendly.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumbers

Smashed peas offer creaminess, while cucumbers add crunch.

Preheat the oven to 425 degrees.

Chop sweet potatoes, butternut squash, red onions, and beets.

Drizzle the chopped vegetables with olive oil and sprinkle generously with kosher salt.

Add fresh thyme to the vegetables for extra flavor.

Roast the vegetables in the oven for 20 minutes.

In a multi cooker, combine 1 part quinoa and 1 part chicken stock (2 cups each).

Add 2 teaspoons of kosher salt to the quinoa and stock mixture.

Cook the quinoa on high pressure for 1 minute.

Allow the quinoa to naturally release its steam for about 15 minutes.

Remove the insert from the multi cooker and fluff the quinoa.

Add chopped pistachios and 1 cup of chopped parsley to the quinoa, reserving some parsley for garnish.

In a bowl, mix balsamic honey, spicy olive oil, and a pinch of kosher salt to create a dressing.

Drizzle the dressing over the quinoa bowl before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens