Description
Experience the vibrant flavors of fall with this Autumn Quinoa Bowl with Cranberries. This wholesome and colorful dish brings together nutty quinoa, sweet dried cranberries, and crunchy pecans, all complemented by roasted seasonal vegetables. Bursting with taste and texture, it’s perfect for cozy dinners or festive gatherings. Not only is it visually stunning, but it also offers a nutritious balance of protein, fiber, and healthy fats, making it an excellent choice for meal prep or a satisfying weeknight dinner. Enjoy this bowl warm or cold; its versatility means it can easily cater to any palate!
Ingredients
Scale
- 1 cup quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 cup fresh spinach
- 2 cups seasonal vegetables (like butternut squash or Brussels sprouts)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop seasonal vegetables, drizzle with olive oil, salt, and pepper; spread them on the baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- Rinse quinoa under cold water; combine in a saucepan with 2 cups water or broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed.
- In a skillet, sauté spinach in 1 tablespoon olive oil until wilted (about 2 minutes).
- In a large bowl, mix cooked quinoa, roasted vegetables, sautéed spinach, cranberries, and pecans; toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 10g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg