Quinoa Harvest Bowl

A hearty and flavorful quinoa bowl featuring the best of fall ingredients. Roasted butternut squash, crispy Brussels sprouts, and the sweetness of dried cranberries come together for a satisfying and nutritious lunch.

Ingredients:

1 cup quinoa
2 cups water
1 cup roasted butternut squash, diced
1 cup Brussels sprouts, halved
1/2 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon maple syrup optional

Instructions:

Rinse quinoa under cold water and cook it according to package instructions using 2 cups of water

Preheat oven to 400F 200C

Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper

Roast for 20 minutes or until golden brown and crispy

In a separate pan, roast butternut squash with 1 tablespoon olive oil until tender, about 15-20 minutes

In a large bowl, combine cooked quinoa, roasted Brussels sprouts, roasted butternut squash, dried cranberries, pumpkin seeds, and feta cheese

Drizzle with extra olive oil, and add maple syrup if desired

Toss everything together

Season with salt and pepper to taste

Serve warm in bowls and enjoy your delicious Quinoa Harvest Bowl!

Comments

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