Description
A healthy and colorful quinoa bowl perfect for autumn.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 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 oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- On a baking sheet, toss butternut squash and Brussels sprouts with olive oil, cinnamon, salt, and pepper. Roast for 25 minutes.
- In a large bowl, combine cooked quinoa, roasted vegetables, kale, cranberries, and walnuts.
- Mix well and serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Feel free to add your favorite protein.
- This dish can be served cold as a salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn Glow Quinoa Bowls