Quick Quinoa Medley Meal

I am so grateful for the beauty that surrounds me every day. I am blessed to live in a town that bursts forth with all my favorite colors every October and November. On these cooler Fall nights, when you feel like a warm meal, it is fun to be creative with what you have in the refrigerator. A few nights ago, I decided to try a warm Quinoa meal that you can make with almost any vegetables and add meat if you want to. Here is the Quinoa medley I whipped up and both my husband, Rick, and I thought it was delicious.

Ingredients

1 cup dry quinoa which yields 3 cups cooked (cook as directed on box)
2 cups butternut squash peeled and cubed (1 medium or ½ large squash)
2 cup brussel sprouts trimmed and cut in half if large
4 cups power greens chopped a bit (any combination of kale, chard, spinach)
4 cloves garlic smashed
½ cup chopped cilantro
1-2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon Season pepper
1 teaspoon garam masala seasoning
1 chicken breast cooked and cubed

Cook Quinoa as directed on package to yield 3 cups. Set aside while preparing vegetables and chicken. Toss butternut squash and brussel sprouts in 1 tablespoon olive oil, salt pepper and Garam Masala. Place foil on cookie sheet and spread vegetables out in a single layer and roast at 400 degrees for 20-30 minutes until fork tender. Set aside. Saute garlic in 1 tablespoon olive oil. Add power greens and stir until tender and cooked through about 5 minutes. Toss together quinoa, sautéed power greens, roasted vegetables and ½ cup chopped cilantro. Add cooked, cubed chicken and stir until combined. Serve warm with hummus and pita bread and a nice green salad. It is also tasty to pour a few tablespoons of Coconut Milk Curry sauce over your bowl of Quinoa.

COCONUT MILK CURRY SAUCE
1 can coconut milk
1 Tablesoop curry powder
1 Tablespoon brown sugar
2 teaspoons Braggs Liquid Aminos
Serves 4

What is your new favorite throw together quick meal?