Yesterday I snuck away from the real world and spent the day in my little apartment’s kitchen. As I washed vegetables, made soup, and pulled banana bread out of the oven, I realized that this little space has become one of my favorite places in Seattle.
The kitchen used to be a place that had so many unknowns to me. The countless spices, different types of knives, pots and pans, and ingredients I had never even heard of intimidated me beyond belief. Although I longed to know how to use everything, I had no idea where to begin. I started out with simple recipes (like instant oatmeal with water simple), but slowly, I learned to be creative with what I was making. My chocolate chip cookies became oatmeal chocolate chip cookies, raw vegetables became roasted seasoned vegetables, and those countless spices and weird ingredients started to make sense. Over time I began creating my own recipes based off of what I had in the pantry, and the kitchen started to feel like a place of comfort.
Quinoa bowls were one of the first recipes I created. Reason being is I was ballin’ on a budget in college and raw vegetables along with grains were cheap. As the years pass though, quinoa bowls have stuck with me and the addition of goat cheese has made its way in.
I encourage you to try this recipe out yourself. The medley of vegetables along with quinoa and goat cheese always seem to hit the spot and make the best leftovers.
My hope is this recipe becomes a staple in your life too and as time goes on, your kitchen will become a place of comfort.
Winter Quinoa Bowls
prep: 20 min
bake: 20 min
total: 40 min
makes: 4-6 servings
1 cup uncooked quinoa
4 oz goat cheese
2 cups brussels sprouts, trimmed & halved
1 yellow onion, sliced
8 oz cremini mushrooms, halved
2 cups baby potatoes, quartered
4 carrots, largely diced
3 cloves of garlic, minced
1/2 tbsp fresh thyme
2 tbsp olive oil
salt & pepper
start off by making the quinoa according to the quinoa package. i use the 1:2 ratio- 1 cup of quinoa to 2 cups of water.
preheat the oven to 350 F
while the quinoa is cooking, wash the vegetables and prepare according to the description on the ingredient list (i.e. sliced, halved, quartered, etc.)
throw all veggies into a bowl and add olive oil, thyme, and S&P. mix together
spread the veggies on a baking sheet with parchment paper
bake for 20 minutes, stirring at 10 min.
once everything is done cooking:
1/3 cup quinoa + 2/3 cups veggies + goat cheese to garnish