Fall Quinoa Bowl with Butternut Squash
Celebrate the harvest with this vibrant, nutrient-dense grain bowl. Featuring perfectly roasted butternut squash, fluffy quinoa, peppery arugula, and a trio of sweet ingredients like crisp pears, dried cranberries, and shaved Brussels sprouts, this dish provides a masterclass in texture and seasonal flavor. It is a hearty, plant-forward meal that works beautifully as a quick weeknight dinner or a meal-prep staple for busy days.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 2 servings
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups butternut squash, peeled and cubed
1 teaspoon olive oil
1/2 cup dry quinoa
1 cup water
1/4 teaspoon salt
2 cups fresh arugula
1/2 cup dried cranberries
1/2 cup Brussels sprouts, shaved thinly
1 ripe pear, thinly sliced
1 tablespoon balsamic glaze (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Toss cubed butternut squash with olive oil and a pinch of salt on a baking sheet.
Roast the squash for 25 minutes or until tender and caramelized.
While the squash roasts, rinse the quinoa under cold water.
Combine quinoa, water, and salt in a small pot, bring to a boil, then cover and simmer for 15 minutes.
Fluff the quinoa with a fork once the water is absorbed.
In a large bowl, combine the cooked quinoa, roasted squash, arugula, shaved Brussels sprouts, dried cranberries, and sliced pears.
Toss gently and drizzle with balsamic glaze before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add the pears fresh just before serving to prevent browning. To boost protein, consider adding toasted walnuts or chickpeas.