After a busy day, the last thing you may feel like doing is cooking. This meal is one of my go-to busy weeknight dinners because it is so quick and easy to make, and tastes like you spent hours in the kitchen! When I’m telling you that people rave about this dish… I mean it. The flavor combination is absolutely delicious, and is the perfect warm and cozy dish!

The nutty flavor of the quinoa pairs perfectly with the sweet, charred taste of the roasted veggies. The warm balsamic dressing is the star of the dish, and is perfectly savory yet sweet, with a warm, comforting note from the cinnamon and rosemary. I stir in some dried cranberries and crumbled goat cheese which give this dish an irresistible flavor.

You can eat this dish on its own, or add a source of protein. I love to pair this warm quinoa bowl with my Lemon Garlic Chicken, which makes it the perfect, well-rounded meal!

Ingredients

Harvest Quinoa

1/2 cup dry quinoa
1 zucchini
2 sweet potatoes
1 red onion
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/4 cup crumbled goat cheese
1/4 cup dried crannberries

Warm Balsamic Dressing

1/2 cup balsamic vinegar
1 tbsp dijon mustard
1 tbsp honey
1 tsp cinnamon
1 tsp rosemary
salt and pepper (to taste)

Lemon Garlic Chicken

1 chicken breast
1 tbsp olive oil
2 tbsp lemon juice
1 tbsp minced garlic
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prepare the quinoa ingredients

Add 1/2 cup of dry quinoa and 1 cup of water to a medium sized saucepan. Cover with lid and cook over medium heat until quinoa has absorbed all of the water and it is fully cooked.
While the quinoa is cooking, chop the zucchini, sweet potato and red onion into cubes. Spread on to a sheet pan and add olive oil, salt, pepper, and garlic powder. Toss to combine, and bake at 400°F for about 20 minutes or until veggies are soft and lightly charred.

Make the warm balsamic dressing

In a small saucepan, combine balsamic vinegar, dijon mustard, honey, cinnamon, rosemary, salt and pepper. Simmer on medium heat until the dressing has reduced by about half. Remove from heat and set aside.

Make the chicken

Mix olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl. Rub over the chicken breast, and allow to marinate if you have time.
Heat a skillet over medium-high heat and spritz with olive oil spray. Once the oil is shiny and hot, add the chicken breast. Cook on one side for about 5 minutes, then flip on to the other side and cover the skillet with a lid. Let the other side cook for 5-7 minutes.
Once the chicken is golden brown on both sides and cooked all the way through, remove from heat and let rest for 5 minutes before slicing.

Assemble the bowl

In a large bowl, combine the quinoa and roasted veggies. Drizzle the warm dressing on top, and stir until the quinoa and veggies are evenly coated in the dressing. Add in cranberries and goat cheese, and stir one more time.
Divide the quinoa mixture into two bowls, and top with sliced chicken breast. Sprinkle extra cranberries and goat cheese on top. Enjoy!

Warm Harvest Quinoa with Lemon Garlic Chicken