Description
A nutritious and delicious quinoa bowl topped with roasted vegetables and seeds.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup pomegranate seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons dried cranberries
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water until the water runs clear to remove bitterness.
- Combine quinoa and vegetable broth in a medium saucepan and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and lightly browned.
- Divide the cooked quinoa between bowls and top each with roasted vegetables, pomegranate seeds, pumpkin seeds, and dried cranberries.
- Drizzle with additional olive oil if desired and serve immediately.
Notes
- This bowl is versatile; feel free to add your favorite vegetables or proteins.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg