Autumn Quinoa Bowls with Orange-Thyme Vinaigrette
Experience the vibrant flavors of the harvest in this nutrient-dense quinoa bowl. Combining protein-packed red quinoa, sautéed Brussels sprouts, crisp apples, and zesty radicchio, this dish is elevated by a bright orange-thyme vinaigrette. It is a perfect, sophisticated, and plant-forward meal that comes together in under thirty minutes, making it an ideal choice for busy weeknights or a healthy meal-prep option.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Contemporary American
- Diet: Vegetarian
Ingredients
3/4 cup dry red quinoa
1 1/2 cups reduced-sodium vegetable broth
2 1/2 tablespoons extra-virgin olive oil (divided)
2 cups thinly sliced Brussels sprouts
1/3 cup finely chopped shallots
3 tablespoons fresh orange juice
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme leaves
1 small head radicchio
1 1/2 cups diced apple (Honeycrisp or Gala)
1/4 cup toasted pepitas (optional garnish)
1/4 cup crumbled goat cheese (optional garnish)
Instructions
Rinse the quinoa thoroughly, then combine it with the vegetable broth in a pot; bring to a boil, then simmer covered for 15 minutes or until liquid is absorbed.
While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the sliced Brussels sprouts and shallots to the skillet, sautéing for 5-7 minutes until tender and lightly browned.
In a small bowl, whisk together the remaining olive oil, orange juice, apple cider vinegar, dijon mustard, salt, pepper, and fresh thyme leaves to create the vinaigrette.
Remove the quinoa from heat and fluff with a fork.
In a large serving bowl, combine the cooked quinoa, sautéed vegetables, chopped radicchio, and diced apples.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve topped with optional pepitas and goat cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors improve after sitting for a day. Swap pepitas for toasted walnuts or pecans if preferred. Ensure the goat cheese is rennet-free to keep the dish strictly vegetarian.