Description
A vibrant and nutritious quinoa bowl featuring seasonal autumn flavors, finished with a delightful glaze.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- For the Glaze: 2 tbsp maple syrup, 1 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper to taste
Instructions
- Cook quinoa in vegetable broth according to package directions.
- Roast diced sweet potato and Brussels sprouts with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for 20-25 minutes.
- Whisk together glaze ingredients: maple syrup, olive oil, Dijon mustard, salt, and pepper.
- Combine cooked quinoa, roasted vegetables, dried cranberries, and pumpkin seeds in bowls.
- Drizzle with the glaze before serving.
Notes
- Add your favorite fall spices like cinnamon or nutmeg to the roasted vegetables.
- For extra protein, add chickpeas or baked tofu.
- This bowl can be enjoyed warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 550 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 400mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 22g
- Trans Fat: 0g
- Carbohydrates: Approximately 70g
- Fiber: Approximately 12g
- Protein: Approximately 15g
- Cholesterol: 0mg