Description
A nutritious and hearty quinoa bowl featuring autumn vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1 cup chopped kale
- 1/2 cup cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
Instructions
- 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.
- In a skillet, heat olive oil over medium heat.
- Add butternut squash and cook until tender, about 10 minutes.
- Stir in kale, cranberries, salt, pepper, and cinnamon. Cook for 5 more minutes.
- Combine quinoa and vegetable mixture in a bowl.
- Top with pumpkin seeds before serving.
Notes
- Feel free to add your favorite autumn vegetables.
- This dish can be served warm or cold.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn Harvest Quinoa Bowl Recipe