Crispy quinoa, strawberry, and Brussels bowl

This healthy ovulatory lunch is perfect to whip up on a busy day! It takes 30 minutes, is low effort, and makes for a quick clean-up. The bowl combines sweet and salty at every step, with maple on the Brussels sprouts and the strawberries adding some freshness to the crispy quinoa.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your quinoa by bringing 1/2 cup quinoa and 1 cup water to a boil in a small saucepan. Reduce to a simmer, cover and cook until all the water is absorbed, about 15 minutes.

Step 2

Preheat the oven to 375ºF.

Step 3

In a medium mixing bowl, combine your Brussels with the olive oil, maple syrup, garlic powder, salt and pepper. Mix to evenly coat, then transfer to a large baking tray. Spread the Brussels across the tray so they aren't overlapping, but leave half of the tray empty - you will add your cooked quinoa in a bit.

Step 4

Bake the Brussels for 10 minutes, then remove the tray from the oven and add the cooked quinoa to the tray. Pour 1/2 tsp of sesame oil over the quinoa, use a spatula to mix it in so it evenly coats the quinoa, then use the spatula to evenly spread the quinoa across the empty part of the baking tray.

Step 5

Return to the oven to cook for 20 minutes, or until the Brussels are crispy and the quinoa is golden.

Step 6

While the quinoa and Brussels are cooking, slice your strawberries.

Step 7

Assemble the bowls! Combine the quinoa, Brussels, strawberries, and serve with walnuts.