Description
A simple, nutritious bowl featuring cooked quinoa, roasted root vegetables, and a light vinaigrette.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1/2 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until vegetables are tender and slightly browned.
- While vegetables roast, combine quinoa and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- In a small bowl, whisk together apple cider vinegar, maple syrup, and Dijon mustard for the dressing.
- In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and pecans.
- Pour the dressing over the mixture and toss gently to coat everything evenly.
- Serve warm or at room temperature.
Notes
- You can substitute butternut squash for sweet potato.
- For extra protein, add 1 cup of cooked black beans to the final mix.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15
- Sodium: 350
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 0
Keywords: quinoa bowl, harvest vegetables, sweet potato, Brussels sprouts, vegetarian lunch, healthy grain bowl