Description
A vibrant and nourishing quinoa bowl featuring seasonal autumn vegetables with a simple glaze.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup red onion, sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- For the Glaze: 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard
Instructions
- Cook quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Roast vegetables: Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- Make glaze: Whisk together maple syrup, soy sauce, and Dijon mustard in a small bowl.
- Assemble bowls: Divide cooked quinoa among serving bowls. Top with roasted vegetables, dried cranberries, and chopped pecans. Drizzle with the glaze.
Notes
- You can substitute sweet potato for butternut squash.
- Add a protein source like grilled chicken or tofu if desired.
- Adjust glaze ingredients to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: American