Description
Warm Quinoa Harvest Bowl is the perfect autumn dish that combines fluffy quinoa with colorful roasted vegetables, creating a cozy and nutritious meal. This vibrant bowl bursts with flavors from garlic, thyme, and rosemary, making it ideal for weeknight dinners or special gatherings. Easy to prepare and adaptable to various dietary needs, it’s a delightful way to enjoy wholesome ingredients while impressing your family and friends.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth or water
- 1 medium sweet potato (diced)
- 1 cup Brussels sprouts (halved)
- 1 red onion (chunked)
- 3 cloves garlic (minced)
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper (to taste)
- 2 cups fresh spinach or kale
- ½ cup pomegranate seeds (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, thyme, and rosemary. Spread evenly on the baking sheet.
- Roast vegetables for 25-30 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil. Cover and simmer for 15 minutes until fluffy.
- Sauté minced garlic in olive oil until fragrant.
- Combine cooked quinoa with roasted vegetables and sautéed garlic in a large bowl.
- Fold in fresh greens until wilted; serve topped with pomegranate seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg