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Autumn Quinoa Bowls

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Celebrate autumn with a nutritious medley of quinoa, roasted vegetables, and toasted walnuts, perfect for cozy evenings.

Ingredients

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  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup roasted butternut squash, diced
  • 1 cup Brussels sprouts, halved and roasted
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, toasted
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water. In a saucepan, bring the vegetable broth to a boil, add the quinoa, then reduce the heat to low. Cover and let simmer for 15 minutes.
  2. Preheat your oven to 400°F (200°C). Place diced butternut squash and halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
  3. Once quinoa is cooked, fluff it with a fork to separate the grains.
  4. In a large bowl, combine the fluffy quinoa, roasted vegetables, dried cranberries, and toasted walnuts.
  5. Drizzle the mixture with maple syrup and gently toss to combine.
  6. Top with crumbled feta cheese before serving.

Notes

For additional protein, consider adding chickpeas or a fried egg. Customize by swapping out Brussels sprouts for kale or spinach.

Nutrition

Find it online: https://lunarecipez.com/autumn-quinoa-bowls/

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