Description
A hearty and nutritious quinoa bowl packed with autumn flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup crumbled feta cheese (optional)
- 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 water or vegetable broth according to package instructions.
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 20-25 minutes until tender.
- Toast pecans in a dry pan over medium heat for 2-3 minutes.
- Combine cooked quinoa, roasted squash, cranberries, pecans, and feta cheese in a bowl.
- Drizzle with olive oil and serve warm.
Notes
- For a vegan version, omit feta cheese.
- Store leftovers in an airtight container for up to 3 days.
- Add kale or spinach for extra greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: autumn quinoa bowls, healthy fall recipes, quinoa salad