Description
A warm and nutritious quinoa bowl filled with seasonal autumn vegetables and flavors, perfect for a cozy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.
- Toss the butternut squash and Brussels sprouts with olive oil, cinnamon, salt, and pepper, and spread them on a baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes until tender.
- In a large bowl, combine the cooked quinoa, roasted vegetables, diced apple, dried cranberries, and walnuts.
- Toss everything together and serve warm.
Notes
- Feel free to add other seasonal vegetables like sweet potatoes or kale.
- This dish can be served warm or cold as a salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn Harvest Quinoa Bowl, Quinoa Recipe, Vegan Bowl, Healthy Meal