Get your greens with these satisfying vegetarian bowls that come together quickly thanks to pre-cooked quinoa from Good Eggs kitchen. Top them off with a drizzle of pistachio pesto and tangly crumbled feta.
Contains: milk, tree nuts.
What You Get
What You'll Need
Salt & freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Cut the brussels sprouts in half. Trim any woody ends from the baby broccoli. Thinly slice a handful of scallions.
Arrange the baby broccoli and brussels sprouts in a single layer on the prepared sheet pan and drizzle with 3 tablepsoons of olive oil. Season with salt and pepper and transfer to the oven. Roast until tender-crisp and beginning to brown, 15-20 minutes.
When the vegetables are nearly done, transfer the quinoa to a microwave safe bowl and reheat in the microwave until warmed through, 1-2 minutes.
Divide the quinoa between bowls. Top with the roasted veggies and scallions. Drizzle everything generously with the pistachio pesto, scatter with the feta, and serve.