Table of Contents
Enjoy a nutritious and colorful meal with a delicious quinoa bowl featuring a fall harvest mix of vegetables. This recipe combines seasonal produce with wholesome grains, perfect for a cozy autumn lunch or dinner.
Ingredients Needed
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: crumbled feta or goat cheese
Preparation Steps
Start by rinsing the quinoa under cold water. In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, preheat your oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
In a large bowl, combine the cooked quinoa, roasted vegetables, diced apple, dried cranberries, and chopped nuts. Drizzle with the remaining olive oil and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
Serving Suggestions
Serve the quinoa bowl warm or at room temperature. For added flavor, top with crumbled feta or goat cheese. This dish pairs well with a light vinaigrette or a squeeze of fresh lemon juice.
Enjoy this hearty, healthy, and seasonal meal that highlights the flavors of fall. It’s perfect for meal prep or a quick weeknight dinner.