Description
A hearty and nutritious quinoa bowl perfect for autumn, packed with seasonal vegetables and flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted butternut squash (cubed)
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and drain.
- Cook quinoa in vegetable broth according to package instructions.
- Preheat oven to 400°F. Toss butternut squash with olive oil, cinnamon, salt, and pepper. Roast for 25 minutes.
- In a large bowl, combine cooked quinoa, roasted squash, dried cranberries, pecans, and baby spinach.
- Drizzle with maple syrup and olive oil. Toss gently.
- Top with crumbled feta cheese before serving.
Notes
- Substitute feta with goat cheese for a creamier texture.
- Add grilled chicken or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: autumn quinoa bowl, healthy fall recipes, vegetarian quinoa bowl