Description
Savor the essence of autumn with this Fall Harvest Quinoa Bowl, bursting with the vibrant flavors and textures of roasted butternut squash, Brussels sprouts, crunchy pecans, and sweet-tart cranberries. This nourishing dish is perfect for cozy dinners or festive gatherings, easy to prepare and customize according to your taste. Enjoy a warm bowl of seasonal goodness that will delight your palate!
Ingredients
Scale
- 1 cup quinoa
- 1 medium butternut squash (about 2 cups cubed)
- 2 cups Brussels sprouts (halved)
- ½ cup dried cranberries
- ½ cup pecans (toasted)
- 2 tbsp maple syrup
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Preheat oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a large bowl, combine cooked quinoa, roasted vegetables, cranberries, and toasted pecans. Drizzle with maple syrup and mix well.
- Serve in bowls or plates; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg