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 the 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 2 teaspoons of olive oil, the 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 pan 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 bowl with 1 1/2 tablespoons of dried cranberries and a drizzle of balsamic vinegar or balsamic vinaigrette.
- Enjoy!
A Cozy Vegetarian Dinner: My Quinoa Bowl Recipe
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. I’m always on the lookout for recipes that are both nutritious and quick to prepare, and this quinoa bowl with butternut squash and Brussels sprouts has become a real staple in our household. It's the perfect example of a meal that’s both satisfying and surprisingly easy to make, even on a weeknight.
The beauty of this recipe lies in its simplicity. The flavors are warm and comforting, perfect for those chilly evenings when you crave something hearty yet light. The sweetness of the roasted butternut squash perfectly complements the slightly bitter Brussels sprouts, while the quinoa provides a healthy dose of protein and fiber. The dried cranberries add a burst of tartness that balances the sweetness, and the balsamic vinegar provides a touch of tanginess that elevates the entire dish.
What I love most about this recipe is its versatility. Feel free to experiment with different vegetables or add-ins to suit your taste. Some of my favorite variations include adding roasted chickpeas for extra protein, swapping the cranberries for other dried fruits like chopped apricots or cherries, or incorporating toasted nuts or seeds for added crunch. You can also adjust the seasonings to your liking; a sprinkle of cinnamon or nutmeg would add a lovely warmth to the dish.
The preparation itself is incredibly straightforward. Roasting the vegetables brings out their natural sweetness and creates a delicious caramelization. While the squash and Brussels sprouts roast, you can easily cook the quinoa, making this a truly efficient meal to prepare. The whole process takes less than an hour, from start to finish, which is a major plus for busy weeknights.
This quinoa bowl is not only a delicious and healthy dinner option, but it’s also a great way to use up seasonal vegetables. Butternut squash and Brussels sprouts are readily available in the fall and winter months, making this a perfect recipe for the colder seasons. But the deliciousness transcends seasonality! This recipe is a winner year-round!
I often make a large batch of this quinoa bowl and store it in the refrigerator for quick lunches or dinners throughout the week. It reheats beautifully and the flavors actually deepen over time, making it even more delicious the next day. This makes meal prepping a breeze and ensures that I always have a healthy and tasty option on hand.
One of the most satisfying aspects of cooking is sharing your creations with loved ones. This quinoa bowl is a crowd-pleaser, guaranteed to impress even the pickiest eaters. The combination of textures and flavors is delightful, and the vibrant colors make it visually appealing as well. It's a perfect dish to serve at family gatherings or potlucks, and it’s also a great option for a healthy and satisfying weeknight dinner.
So, if you're looking for a healthy, delicious, and easy-to-make vegetarian dinner, I highly recommend giving this quinoa bowl a try. It’s a recipe that I've come to rely on countless times, and I know it will quickly become a favorite in your kitchen as well. Enjoy!
