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To fully appreciate the Harvest Veggie Quinoa Bowl, it’s essential to understand the superfood at its core: quinoa. Often mistaken for a grain, quinoa is actually a seed that belongs to the same family as spinach and beets. Its unique status as a pseudo-grain allows it to be gluten-free, making it a fantastic option for those with dietary restrictions.

Fall Recipes Dinner in 15 Minutes

Embrace the flavors of autumn with a delicious Harvest Veggie Quinoa Bowl! This wholesome recipe features nutrient-packed quinoa paired with seasonal veggies like butternut squash and Brussels sprouts, delivering a satisfying meal that's easy to prepare. Perfect for cozy lunch or dinner, this bowl celebrates healthy eating with its vibrant colors and rich textures. Enjoy the nutritional benefits while indulging in comforting tastes that embody the essence of fall.
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Ingredients
  

1 cup pre-cooked quinoa

1 small butternut squash, peeled and diced

1 cup Brussels sprouts, halved

1 cup kale, chopped

2 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper to taste

1/4 cup feta cheese (optional)

1/4 cup pomegranate seeds (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Veggies: In a medium bowl, toss the diced butternut squash and halved Brussels sprouts with 1 tbsp of olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure the vegetables are well-coated.

    Roast the Veggies: On a baking sheet lined with parchment paper, spread the seasoned squash and Brussels sprouts. Roast in a preheated oven at 400°F (200°C) for 10 minutes or until tender and slightly caramelized.

      Sauté the Kale: In a skillet, add the remaining 1 tbsp of olive oil over medium heat. Add the chopped kale and sauté for 2-3 minutes until it starts to wilt. Season with a pinch of salt and pepper.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sautéed kale. Gently mix until everything is evenly distributed and warm.

          Serve: Transfer the quinoa bowl to serving plates and sprinkle with feta cheese (if using), pomegranate seeds, and chopped parsley for a fresh finish.

            Prep Time, Total Time, Servings: 5 minutes | 15 minutes | Serves 2-3