Description
Celebrate the harvest with this nourishing, plant-forward quinoa bowl. Roasted butternut squash provides a sweet and caramelized foundation, perfectly contrasted by the crunch of fresh arugula, shaved Brussels sprouts, and crisp pears. Drizzled with a tangy maple Dijon vinaigrette, this wholesome dish is packed with fiber and protein, making it an ideal comforting meal for autumn evenings that is easy to prepare and deeply satisfying.
Ingredients
3 cups butternut squash, peeled and cubed
1 tsp extra virgin olive oil
1/2 cup quinoa, rinsed
1 cup filtered water
1/4 tsp sea salt
2 cups fresh arugula
1/2 cup dried cranberries
1/2 cup Brussels sprouts, shaved
1 crisp pear, thinly sliced
1/4 cup extra virgin olive oil (for dressing)
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
Instructions
Preheat oven to 400°F (200°C).
Toss cubed squash with 1 tsp olive oil and salt, then roast on a baking sheet for 20-25 minutes until tender.
Combine quinoa and water in a saucepan; bring to boil, then simmer covered for 15 minutes or until water is absorbed; fluff with a fork.
Whisk together 1/4 cup olive oil, Dijon mustard, maple syrup, and apple cider vinegar to create the dressing.
Divide cooked quinoa among serving bowls or plates.
Top each bowl with roasted squash, fresh arugula, shaved Brussels sprouts, sliced pears, and dried cranberries.
Drizzle with the maple Dijon vinaigrette and serve warm.
Notes
You can prep the quinoa and roast the squash ahead of time for quick assembly. Add toasted nuts like walnuts or pecans for extra crunch if desired. Store leftover vinaigrette in a jar for up to one week.