Happy Friday Eve!

I have a soccer game at 9pm tonight, so I’m hoping to get this posted before my game! I didn’t make this 20-Minute Red Quinoa Protein Bowl tonight, but now that I think of it, it would have been perfect. It requires minimal effort and it’s packed with protein. I realize I always say this, but I had this idea from a restaurant I went to in Oregon. 😉 They have several “bowls” with the local organic vegetables, amazing sauces and quinoa or rice as a base.

Bowls are the next big thing. I’m telling you! If you aren’t into “bowls” yet, you are missing out. This is an easy one to warm up to. And it will leave you craving more.

20-Minute Red Quinoa Protein Bowl

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Ingredients

(serves 3-4)

1 cup Organic Red Quinoa
4 Chicken Apple Sausages (I used Trader Joe’s brand), sliced
4 Organic Red Beets, cooked & chopped (I bought the already cooked ones from Trader Joe’s)
4 cups baby spinach

for the dressing:

1 T. maple syrup
1 T. yellow mustard (I used sweet & sour mustard from Trader Joe’s)
4 T. red wine vinegar
2 cloves garlic, minced
salt & pepper

Directions:
Cook the red quinoa according to package instructions.
Prepare your vegetables.
Once the quinoa has about 15 minutes left to cook, heat a large saute pan over medium high heat with some olive oil. Then add your sausage and cook until browning, about 8 minutes. Stir occasionally. Meanwhile, mix all your ingredients in a salad dressing shaker or bowl and set aside.
Once the sausage is browned, add the beets and spinach. Cook until spinach is wilted.
At this point, your quinoa should be done. Fluff with a fork and transfer it to your pan with the sausage. Mix together and pour dressing over.
Serve immediately.

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Enjoy friends!