Fall Harvest Quinoa Bowl
This Fall Harvest Quinoa Bowl is a nourishing meal made with roasted butternut squash, brussels sprouts, caramelized onions, spinach & chickpeas.
Ingredients
- olive oil
- 1 cup quinoa, rinsed and drained
- 1/2 of a yellow onion, thinly sliced
- 2 cups butternut squash, peeled and cubed
- 2 cups brussel sprouts, quartered
- 1 15oz can of chickpeas, rinsed and drained
- 2 cups cooked spinach, fresh or frozen spinach, I use frozen and let it thaw
- dried cranberries, to garnish
- roasted cashews, to garnish
- salt + pepper, to taste
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- pinch of salt, pepper, garlic powder
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Place the cubed butternut squash and brussels spouts on the baking sheet and toss with a drizzle of olive oil, pinch of salt and pepper. Bake for 45 minutes, removing the brussels sprouts after 30 minutes and continue baking the squash.
- Cook the quinoa per package instructions.
- Heat a large pan over medium-low heat with 2-3 tbsp of olive oil. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, adding water occasionally to deglaze the pan.
- Make the vinaigrette by adding all of the ingredients to a bowl and whisking together.
- Once the onions are caramelized, toss in the cooked quinoa, roasted butternut squash, roasted brussels sprouts, chickpeas and spinach. Place over medium heat and stir through until everything is warmed through.
- Remove from heat, pour over the vinaigrette and mix through.
- Serve and garnish with dried cranberries and roasted cashews. Enjoy!
Notes
- This can be served warm or cold.
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