Quinoa Bowl with Butternut Squash and Brussels Sprouts
This quinoa bowl with butternut squash and Brussels sprouts is a warm, cozy, and filling vegetarian dinner.
This quinoa bowl with butternut squash and Brussels sprouts is a warm, cozy, and filling vegetarian dinner.
- 3/4 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/4 teaspoon red pepper flakes (optional)
- 1 small butternut squash, peeled, seeds removed and cut i
- 1 bag of brussels sprouts trimmed and halved, if large
- 1 cup quinoa (uncooked)
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup dried cranberries divided
- 1/4 cup balsamic vinegar divided (see notes)
- Carbohydrate 7.34178500778265 g
- Cholesterol 0 mg
- Fat 0.09681625 g
- Fiber 0.360662490367889 g
- Protein 0.102115000223928 g
- Saturated Fat 0.009945 g
- Serving Size 1 1 Serving (22g)
- Sodium 3.88325001051092 mg
- Sugar 6.98112251741476 g
- Trans Fat 0.02594375 g
- Calories 31 calories
Step-by-step
- Preheat oven to 400 degrees Fahrenheit.
- Prepare the butternut squash by cutting off the ends, peeling the skin, and scooping out the seeds. Cut the squash into 1/2-inch pieces.
- Place the squash on a sheet pan, drizzle with 2 teaspoons of olive oil, and season with half of the salt and pepper.
- Roast squash at 400 degrees Fahrenheit for 35 minutes, stirring once.
- Meanwhile, prepare the Brussels sprouts and place them on a second sheet pan. Season with the remaining two teaspoons of olive oil, remaining salt and pepper, and red pepper flakes (if using).
- Roast the Brussels sprouts at 400 degrees Fahrenheit for 20 minutes. (Stir the squash when adding the Brussels sprouts to the oven.)
- While the vegetables are roasting, cook the quinoa according to package directions. Season to taste with salt and pepper.
- Assemble the bowls: divide the quinoa, squash, and Brussels sprouts among 4 bowls. Top each with 1 1/2 tablespoons of dried cranberries and a drizzle of balsamic vinegar or balsamic vinaigrette.
- Enjoy!
My Go-To Weeknight Dinner: A Hearty Quinoa Bowl
As a busy working mom, finding time to cook healthy and delicious meals can sometimes feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours in the kitchen. That’s why I’ve developed a go-to recipe that’s both nutritious and incredibly quick to prepare: my quinoa bowl with butternut squash and Brussels sprouts. This dish ticks all the boxes for me: it’s packed with flavor, provides a good balance of protein and vegetables, and it’s surprisingly easy to make, even on the busiest of evenings.
The beauty of this recipe lies in its simplicity. The ingredients are readily available at most grocery stores, and the cooking process involves minimal prep time. Roasting the butternut squash and Brussels sprouts brings out their natural sweetness, creating a delightful contrast with the earthy quinoa. The dried cranberries add a touch of tartness and a pop of color, while a drizzle of balsamic vinegar provides a finishing touch of tanginess. It’s a harmonious blend of flavors and textures that satisfies my cravings for a wholesome and comforting meal.
I often find myself adapting this recipe to suit my preferences and the ingredients I have on hand. Sometimes, I add a sprinkle of toasted pecans or walnuts for extra crunch. Other times, I substitute the balsamic vinegar with a lemon-herb vinaigrette for a lighter, fresher taste. The possibilities are endless, making this recipe a versatile staple in my weekly meal rotation. The best part is, it's a great way to use up seasonal vegetables – I love using this recipe in the autumn when the butternut squash is at its peak.
Beyond its practicality, this quinoa bowl holds a special place in my heart. It’s a dish that brings my family together around the table. The aroma of roasted vegetables fills the kitchen, creating a warm and inviting atmosphere. Sharing a meal like this, filled with simple, wholesome ingredients, is a reminder of the importance of family and good food. It’s a nourishing experience that goes beyond just fueling our bodies; it fuels our souls.
The secret to a successful quinoa bowl? Don't overcook the quinoa! Follow the package directions carefully to avoid mushiness. Also, be sure to roast the vegetables until they're tender but still have a slight bite. This will prevent them from becoming overly soft and will enhance their overall flavor. A little bit of planning ahead can make a big difference; prepping the vegetables the night before can save you precious time during the week.
This recipe is more than just a meal; it's a testament to the power of simple ingredients and mindful cooking. It's a celebration of fresh, seasonal produce and a reminder to appreciate the small moments of joy found in everyday life, especially when shared with loved ones. Give it a try, and I’m confident it will become a new family favorite!
