Description
A nutritious and delicious quinoa bowl perfect for autumn.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup butternut squash, cubed
- 1 cup kale, chopped
- 1/2 cup 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).
- Toss the butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
- In a large bowl, combine cooked quinoa, roasted squash, kale, cranberries, and walnuts.
- Toss well and serve warm.
Notes
- Use any seasonal vegetables you prefer.
- Can be served warm or cold.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn Glow Quinoa Bowls