As we gear up for the gorge-fest/cooking marathon that is also known as Thanksgiving. I thought I would share some inspiration for an easy and wholesome bowl of quinoa and roasted veggies.
I used some leftover honey-mustard roasted chicken thighs to bulk these bowls up a bit and the honey mustard on the chicken added an additional layer of flavor which was nice. If you don’t happen to have any chicken handy or meat isn’t really your thing I’d highly recommend a light honey vinaigrette for the salad.
For this batch (I’ve taken to whipping something similar up every week for easy lunches) I used some red quinoa and a pre-cut veggie mix from Wegmans that had delicata squash, red onions and cauliflower. (Those things make my life so much easier, I don’t care if you’re judging me for not cutting my own vegetables ;-).)
This would also be a great way to use up some of your leftovers after Thursday. Just cook up a batch of quinoa and mix in some leftover turkey and vegetables and top with a touch of gravy, these are Thanksgiving leftovers after all.
Happy Thanksgiving Week everybody!
What will you be eating this week to help fuel your Thanksgiving prep?