Your Life A to Z Recipe:Monday, November 10th, 2014:Roasted Chipotle Quina Bowl and Roasted Chimichuri Beet Salad

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Roasted Chipotle Quinoa Bowl:

1 cup quinoa
2 cups water
6 teardrop tomatoes cut in half
1/4 cooked black beans
1/4 corn off the cobb
2 tablespoons olive oil
salt and pepper
1 1/2 cups raw chopped kale
1/2 cup medium diced sweet potatoes
2 tablespoons agave chili sauce

Place 1 cup quinoa in sauce pot. Add 2 cups water, bring to a boil. Once at a boil let simmer for 10 minutes. Take quinoa off stove let sit for 10 minutes. Heat 1 table spoon olive oil, add 6 tear drop tomatoes cut in half, cooked black beans, and corn off the cobb in a sauté pan. Mix quinoa, tomatoes, black beans and corn.

Heat 1 tablespoon olive oil, add 1/2 cup medium diced sweet potatoes and 1 1/2 raw chopped kale in medium sauce pan. Cook until kale is wilted, add 2 tablespoons agave chili sauce.

Place quinoa, tomato, black bean and corn in bowl. Add kale and sweet potato mixture drizzle with 1 1/2 oz roasted chipotle tomato vinaigrette.

Roasted Chimichurri Beet Salad:

1 red beet
1 yellow beet
1/2 diced avocado
6 teardrop tomatoes cut in half
1 tablespoon olive oil
1/4 cup raw diced onions
1 1/2 cups shredded brussel sprouts'
salt and pepper
1/4 cup dried cranberries
juice of 1 lemon

Toss beets in olive oil and sprinkle with a pinch of salt and pepper, wrap in tinfoil. Roast on grill until tender. Clean skins off beets and dice. Toss 1/2 diced avocados, 6 cut in half teardrop tomatoes and beets in 2 oz of chimichurri sauce. Set aside.

Heat 1 tablespoon olive oil in sauté pan. Sauté 1/4 cup raw diced onions and 1 1/2 shredded brussel spouts, until wilted. Add salt and pepper to taste. Add 1/4 cup dried cranberries and juice of 1 lemon.

Serve by placing brussel spouts in bowl, top with beat salad and garnish with chimichurri drizzle.