Dijon Veggie & Quinoa Bowl

This is a super easy (vegetarian) dish that you can throw together in 40 minutes – but really you're only workin' for maybe 20 minutes of that! Since my recipe is a vegetarian option, you can always add any type of protein (chicken, steak, etc.).

Let's start with the ingredients:

• Quinoa (Organic of any brand - I shop a lot at Publix; shoutout to PUB, so the Greenwise brand is what I use currently)

• Fresh Kale - we're going to these crispy (buy the precut kale if it makes your life easier)

• Butternut squash & brussel sprouts - roasting all these bad boys

• Dijon (Grey Poupon Dijon is gold)

• Raw honey

• Fresh green onions

Now let's cook:

• Cook quinoa as instructed on bag. Unless you absolutely need your quinoa to have more flavor (i.e. bone broth); I only use water to cook it in. Set aside once cooked.

• Cube the squash, quarter cut the brussels and place all of it on a baking sheet. Coat in olive oil, salt & pepper. Roast at 400 degrees for 25 minutes or to your desired crispiness (I like it burrrrrrnt)

• At 5 minutes remaining, pull out of oven and place raw, chopped kale on top. Drizzle a little olive oil; place back bake in the oven for the remaining 5 minutes - let the kale get crispy (remember, we like it buuurrrrntttt)

• Once everything has cooled, toss quinoa and roasted veggies in a bowl with a little Dijon mustard, olive oil, raw honey, and fresh green onions