Arugula
½ cup quinoa, cooked to package directions
½ cup roasted veggies of choice
(try tomatoes, yellow squash, broccoli, red onion and eggplant)
Chicken sausage link, sliced and cooked
3 T. prepared pesto
¼ cup olive oil
½ lemon, juiced
Salt and pepper, to taste
Parmesan cheese, for topping
To prepare pesto vinaigrette, whisk pesto, olive oil and lemon juice until combined. Season lightly with salt and pepper, to taste. In dinner bowl, layer arugula, cooked quinoa, roasted veggies and cooked chicken sausage. Drizzle with pesto vinaigrette and top with parmesan cheese.
TO ROAST VEGETABLES: Preheat oven to 400 degrees. Chop vegetables and place on rimmed baking sheet. Drizzle with olive oil and season with salt. Roast until lightly browned and to desired tenderness, about 10-15 minutes, depending on the size and type of vegetable. Remove from oven and squeeze fresh lemon juice over veggies.
For more meal-in-a-bowl recipe ideas, search for the NDSU Extension publication, “5 Steps to Making Your Own Meal in a Bowl,” online at http://www.ag.ndsu.edu/publications/food-nutrition(link is external).
RECIPE by North Dakota Living test kitchen, inspired by NDSU Extension publication, “5 Steps to Making Your Own Meal in a Bowl”
