Description
These vibrant Autumn Quinoa Bowls are a plant-forward delight, perfect for busy weeknights. Featuring nutty red quinoa, sautéed Brussels sprouts, fresh radicchio, and crisp Honeycrisp apples, this dish is tied together with a zesty orange-thyme vinaigrette. It is a wholesome, balanced meal that feels like a hug in a bowl, offering a sophisticated blend of harvest flavors that works beautifully as a light main course or a festive side dish.
Ingredients
3/4 cup dry red quinoa (rinsed)
1 1/2 cups reduced-sodium vegetable broth
2 1/2 Tbsp. extra-virgin olive oil, divided
2 cups thinly sliced Brussels sprouts
1/3 cup finely chopped shallots
3 Tbsp. fresh orange juice
2 tsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tsp. fresh thyme leaves
1 small head radicchio (torn into pieces)
1 1/2 cups diced apple
1/4 cup salted pepitas or toasted nuts
3 Tbsp. crumbled goat cheese
Instructions
Combine quinoa and vegetable broth in a pot, bring to a boil, then cover and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
While quinoa cooks, heat 1 Tbsp. of olive oil in a skillet over medium heat and sauté the Brussels sprouts and shallots until tender and lightly browned.
In a small bowl, whisk together remaining 1 1/2 Tbsp. olive oil, orange juice, vinegar, mustard, salt, pepper, and thyme to make the vinaigrette.
In a large mixing bowl, combine the cooked quinoa, sautéed sprouts and shallots, radicchio, and diced apples.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve warm or at room temperature, topped with pepitas and crumbled goat cheese.
Notes
Feel free to swap Honeycrisp apples for Granny Smith if you prefer a sharper, more tart flavor profile. If you are out of goat cheese, feta or gorgonzola also make excellent alternatives. Leftovers store well in an airtight container for up to 2 days, though it is best to add the fresh apples just before serving to maintain their crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg