Description

Savor the essence of autumn with this vibrant Harvest Grain Bowl, featuring nutty quinoa, roasted butternut squash, and crispy Brussels sprouts, all drizzled with a sweet and tangy maple vinaigrette. This wholesome dish is perfect for cozy evenings or festive gatherings, offering a delightful combination of flavors and textures that celebrate the season's bounty.

Ingredients

Scale

1 cup quinoa
1 cup butternut squash, diced
1 cup Brussels sprouts, halved
½ cup dried cranberries
¼ cup pumpkin seeds
3 tablespoons olive oil (divided)
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced butternut squash and halved Brussels sprouts in 1 tablespoon of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 25-30 minutes until golden brown.
Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat and simmer for about 15 minutes until fluffy.
In a small bowl, whisk together the remaining olive oil, maple syrup, balsamic vinegar, salt, and pepper.
In a large bowl, combine cooked quinoa with roasted vegetables, dried cranberries, and pumpkin seeds. Drizzle with maple vinaigrette before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 380
Sugar: 12g
Sodium: 150mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: - Substitute farro for quinoa or add proteins like grilled chicken or chickpeas for extra nutrition. - Adjust the sweetness of the vinaigrette by adding more or less maple syrup according to your taste.