Description
Celebrate the crisp flavors of fall with this vibrant, nutrient-dense grain bowl. Featuring earthy red quinoa, caramelized Brussels sprouts, and crunchy seasonal apples, this dish is balanced by a bright orange-thyme vinaigrette. It is a perfect, mindful meal that provides a gentle energy boost, combining sophisticated textures with wholesome ingredients for a healthy lunch or dinner that comes together in under thirty minutes.
Ingredients
3/4 cup dry red quinoa, rinsed well
1 1/2 cups reduced-sodium vegetable broth
1 lb Brussels sprouts, trimmed and halved
1 large crisp apple (like Honeycrisp or Granny Smith), diced
1 head radicchio, torn into bite-sized pieces
2 1/2 Tbsp extra-virgin olive oil, divided
3 Tbsp fresh orange juice
1 tsp orange zest
1 tsp fresh thyme leaves
1 tsp maple syrup
Salt and freshly cracked black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and caramelized.
While sprouts roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
In a small bowl, whisk together the remaining 1 1/2 tablespoons olive oil, orange juice, orange zest, fresh thyme, and maple syrup to create the vinaigrette.
In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, diced apples, and torn radicchio.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve warm or at room temperature.
Notes
Feel free to add toasted walnuts or pecans for extra crunch. If you prefer a heartier bowl, add cooked chickpeas for extra plant-based protein. Store leftovers in an airtight container in the refrigerator for up to 3 days.