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 F (200 degrees C).
- 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 F (200 degrees C) 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 F (200 degrees C) 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!
A Cozy Vegetarian Dinner: My Quinoa Bowl with Butternut Squash and Brussels Sprouts
As a busy working mom, finding time to cook healthy and delicious meals can sometimes feel like a Herculean task. But I’ve learned that even amidst the chaos of work deadlines and school pick-ups, a little bit of planning and some simple, wholesome recipes can make all the difference. This quinoa bowl with butternut squash and Brussels sprouts is one of my go-to recipes – it’s quick to prepare, packed with nutrients, and utterly satisfying. The beautiful autumnal colours of the roasted vegetables make it visually appealing, too, which is a bonus after a long day!
The best part? This recipe is incredibly adaptable. Feel free to experiment with different seasonings. I sometimes add a sprinkle of cinnamon to the butternut squash for a warm, autumnal twist, or a dash of nutmeg to the Brussels sprouts for a little extra depth of flavor. You can also swap out the cranberries for other dried fruits like chopped apricots or cherries, depending on what you have on hand or what sounds appealing to you. The possibilities are endless!
The beauty of this dish lies in its simplicity. The roasting process brings out the natural sweetness of the butternut squash and the slightly nutty flavour of the Brussels sprouts. The quinoa provides a hearty base, while the cranberries add a burst of tartness that perfectly balances the sweetness of the vegetables. A drizzle of balsamic vinegar adds a touch of tangy complexity, tying all the flavors together harmoniously. It’s a well-rounded dish that satisfies both my body and my soul – no need for a lengthy prep or complicated cooking steps.
This recipe isn't just a weeknight dinner; it's also perfect for meal prepping. I often make a large batch on Sunday and have delicious, healthy lunches ready for the whole week. Simply store the quinoa, roasted vegetables, and cranberries in separate containers in the refrigerator, then assemble your bowls each morning. This saves me valuable time during my busy week, and having a healthy lunch packed and ready prevents me from succumbing to less-than-ideal takeout options.
Beyond the practicality, this dish has become a cherished family favorite. My kids, initially hesitant about Brussels sprouts, now eagerly anticipate this meal. It’s a testament to the power of simple, well-seasoned ingredients to win over even the pickiest eaters. This quinoa bowl is more than just a meal; it's a testament to the possibility of creating something delicious and nourishing without compromising time or effort. It's a recipe that embodies the spirit of balance and practicality – a cornerstone of my life as a busy working mom.
The versatility of this recipe extends beyond the weeknight dinner. It also makes a fantastic addition to a potluck or a holiday gathering. The beautiful presentation and the comforting flavors make it a crowd-pleaser, without requiring excessive preparation or cooking expertise. It's a dish that I can confidently share with friends and family, knowing that it will be appreciated for both its taste and its ease of preparation.
In short, this quinoa bowl with butternut squash and Brussels sprouts is more than just a recipe; it's a testament to the power of mindful cooking. It's a dish that embodies the spirit of healthy eating without sacrificing convenience or flavor. It’s a recipe that I wholeheartedly recommend to anyone looking for a delicious, nutritious, and easy-to-make meal that will nourish both body and soul. So, gather your ingredients, preheat your oven, and prepare to enjoy a bowl of autumnal goodness!
