Description
This heartwarming Fall Quinoa Bowl is the perfect seasonal harvest meal. It features tender, oven-roasted butternut squash, fluffy protein-rich quinoa, crisp pears, and shaved Brussels sprouts, tossed in a bright maple-Dijon vinaigrette. This plant-forward dish is satisfying, vibrant, and ideal for a quick weeknight dinner or an easy healthy lunch. It balances earthy whole grains with the natural sweetness of roasted autumn produce, resulting in a comforting bowl that is as nutritious as it is delicious.
Ingredients
3 cups butternut squash, peeled and cubed
1 tsp olive oil
1/2 cup dry quinoa
1 cup water or vegetable broth
1/4 tsp salt
2 cups fresh arugula
1/2 cup dried cranberries
1/2 cup Brussels sprouts, shaved
1 fresh Bosc or Anjou pear, thinly sliced
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 1 teaspoon of olive oil and a pinch of salt; roast for 20-25 minutes until tender.
While the squash roasts, rinse the quinoa thoroughly to remove any bitterness.
Combine quinoa, 1 cup water/broth, and salt in a pot; bring to a boil, then simmer covered for 15 minutes.
In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, Dijon mustard, and maple syrup to create the dressing.
Assemble bowls by layering arugula, cooked quinoa, roasted squash, shaved sprouts, pear slices, and dried cranberries.
Drizzle with the prepared dressing and serve fresh.
Notes
Substitute red wine vinegar with apple cider vinegar to ensure the recipe is entirely alcohol-free. Roasted squash can be prepped up to 3 days in advance and stored in the refrigerator. For extra crunch, top with toasted pumpkin seeds or walnuts.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg