Roasted Veggie & Quinoa Bowl with Marinated Fresh Mozzarella
Ingredients
- 1 cup quinoa
- 1 head of kale (lacinato or curly), thinly shredded
- 4 Tbsp olive oil, divided
- Coarse salt
- 1 acorn squashed, cut into ½ slices and then in half
- 1 tsp dried thyme
- ¼ tsp cumin
- 1 ½ tsp salt, divided
- ½ tsp pepper, divided
- 1/3 cup BelGioioso Parmesan cheese
- 1 large yellow onion, peeled and wedged
- 15 oz brussels sprouts, peeled and halved
- 1 Tbsp real maple syrup
- 12 oz BelGioioso Marinated Fresh Mozzarella Chili Pepper & Garlic cheese, reserving 2 Tbsp of oil from cup
- 2 Tbsp almond slivers, toasted
Directions
Cook quinoa according to package directions. Set aside.
Remove the stalks from the cleaned kale leaves by making vertical cuts along the spine. Slice leaves into small shreds. In a medium bowl, drizzle kale with 2 Tbsp olive oil and ½ teaspoon coarse salt. Use your hands to massage the oil into the leaves until you can feel them getting a bit softer. About 4-5 minutes. This makes the kale less fibrous, less bitter and easier to eat. Set aside to marinate.
Preheat oven to 425° F. Line a baking sheet with foil and set aside.
In a medium bowl, drizzle 1 Tbsp olive oil over squash slices. Add thyme, cumin, salt and pepper. Add cheese and toss to coat slices. Transfer the squash to one third of the prepared baking sheet in a single layer.
In another bowl, toss onion wedges with 1 tbsp olive oil and ½ tsp salt. Transfer the onions to the prepared baking sheet.
Add brussels sprouts to the empty bowl then toss with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Transfer to fill out the baking sheet.
Roast for about 12 minutes. Remove from oven, pour maple syrup over the brussels sprouts and toss.
Return to oven and cook for about 10-12 minutes more until veggies are soft when pierced and maple syrup carmelizes on sprouts a bit.
To assemble: add quinoa to the bottom half of a large serving bowl. Add the marinated kale to the other side. Top with the roasted veggies and the Marinated Fresh Mozzarella cheese. Finish by adding 2 Tbsp of the marinated oil over the top. Garnish with almond slivers and serve.