Autumn Quinoa Bowl Recipe
Organic quinoa, baby arugula, green apples, roasted delicata squash, sweet potatoes, Brussel sprouts, dried cranberries, roasted pepitas, citrus vinaigrette and pomegranate glaze.
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Ingredients
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Bowl Ingredients
Method
Preparation Steps
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy. Set aside.
Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss the sliced delicata squash, cubed sweet potatoes, and halved Brussel sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of honey, salt, and pepper to taste.
Assemble the Bowl
In a large bowl, combine the cooked quinoa, arugula, diced green apples, roasted vegetables, dried cranberries, and roasted pepitas. Drizzle with the citrus vinaigrette and a splash of pomegranate glaze. Toss gently to combine.
Serve
Divide the autumn quinoa bowl into serving dishes and enjoy!
