This Fall Quinoa Bowl is a dream come true when I’m craving a cozy and nourishing meal during the colder months. Made with butternut squash, quinoa, green veggies, and seasonal fruit, it combines all of your favorite fall flavors in one meal.
Butternut squash is a classic fall staple for many skillet and soup recipes — this Delicious Vegan Butternut Squash Soup, for example — but it doesn’t end there.
The nutrient-rich vegetable can be roasted, pureed, and cooked every way in between. Now, I’m not one for favorites, but butternut squash might just give pumpkin a run for its money.
If you’re looking for the ultimate healthy fall recipe, you’ve found it.
Not only is this Fall Harvest Quinoa Bowl absolutely delicious, but it’s packed with nutrient-rich ingredients that both satisfy the palate and nourish the body. Trying to get your kids to eat their veggies? Say no more.
Paired with a hot soup or chickpea flatbread, this mouth-watering dish brings all the comforts of fall right to your dinner table. Are you hungry yet? Because I certainly am!
If you’re wondering whether or not you really need the Maple Dijon Vinaigrette that accompanies this quinoa bowl, the answer is a resounding YES. Why? Easy.
This homemade dressing tastes like the epitome of fall in liquid form. When layered over our delicious seasonal ingredients, Maple Dijon Vinaigrette takes this dish to the next level. It’s what separates this recipe from the rest of the quinoa bowls you’ve had before.
So, to recap: This Fall Harvest Quinoa Bowl is nourishing, cozy, flavorful, and easy to make. Did I miss anything? Serve it for dinner or prep a big batch to enjoy for lunches all week long. However you choose to enjoy this healthy fall recipe, you’re gonna love it!
Key Ingredients
To bring this cozy quinoa bowl to life, you will need the following key ingredients:
- Butternut squash. Ah, one of my favorite fall veggies! This is definitely one of the stars of today’s show. When roasted, it deepens in flavor and gets beyond tender. While I definitely recommend using it, you can also swap it out for pumpkin, another type of squash, or sweet potato if needed.
- Quinoa. Rich in nutrients, protein, and fiber, quinoa is one of the healthiest grains on the planet. It’s also my favorite grain to enjoy in grain bowls like this one!
- Dried cranberries. In addition to adding a delicious touch of sweetness to this dish, they also boast an impressive nutrient profile, making them the perfect topping for grain bowls. And of course, they add a stunning pop of color.
- Brussels sprouts. These are easily one of my favorite fall veggies. They taste delicious both raw and cooked, and add a beautiful crunch to the bowl.
- Arugula. Feel free to use any leafy green you want, but I personally LOVE arugula. The mildly peppery flavor is a perfect complement to the rest of our bright and bold flavors.
- Pear. These delicious fall fruits are mild in flavor, adding a subtle sweetness and a really nice crunch to the bowl. You can use any kind of pear you want, but I personally recommend Anjou or Bosc pears.
For the homemade Maple Dijon Vinaigrette, you will need the following ingredients:
- Red wine vinegar. A common staple in many salad dressings, red wine vinegar adds the perfect amount of acidity to brighten up the vinaigrette and enhance the flavors of everything else.
- Dijon mustard. There’s something about the tangy sharpness of Dijon mustard that makes it absolutely perfect for salad dressings. It’s also got a fantastic consistency that helps to make our vinaigrette nice and creamy.
- Maple syrup. When you’re looking to balance out sharp and tangy flavors with some sweetness in a fall recipe, is there really any other option besides maple syrup? You could use raw honey if you want, but I love the maple flavor of this natural sweetener.
Fall Harvest Quinoa Bowl Recipe
The key to creating the tastiest meals is using the freshest ingredients. This is why I always opt for seasonal, locally-grown produce whenever possible. For example, this harvest bowl is a shining example of what the fall season has to offer.
One of my favorite things about this dish is how easy it is to prepare. It takes just under an hour from start to finish, but I usually make a huge batch all at once so I can enjoy it throughout the week.
As someone who is constantly doing a million things during the week, I am always down for a little bit of work on a Sunday if it means not having to work when I don’t have the time.
I wind up saving a ton of money because I don’t have to eat out when I’m too busy to cook, and this nourishing harvest bowl never gets boring!
To make this cozy Fall Harvest Quinoa Bowl, just follow these simple steps:
- Preheat the oven to 400°F. Line a baking sheet with foil and arrange your butternut squash. Roast for 30-35 minutes or until the squash becomes tender. Then, remove squash from the oven and let it cool.
- Rinse the quinoa until the water runs clear. In a medium saucepan bring the water, quinoa, and salt to a boil.
- Reduce heat to a simmer and wait for the quinoa to absorb water, about 10-15 minutes. Then, remove from heat and cover until you’re ready to use.
- To each bowl, evenly distribute the arugula, quinoa, Brussels sprouts, dried cranberries, and sliced pears.
- Combine the dressing ingredients in a jar. Seal with a lid and shake until it’s thoroughly mixed. Finally, drizzle the dressing over your bowls and enjoy!
Fall Harvest Quinoa Bowl Topping Ideas
If you’re like me and can rarely decide on a singular food to eat, grain bowls are the perfect choice for you. With so many ingredients that can easily be customized to suit your dietary needs and flavor preferences, it’s a guaranteed winner every time.
For a little inspiration, here are some of my go-to toppings for grain bowls:
- Cheese. When it comes to quinoa bowls, you can never go wrong with a tangy cheese like feta cheese or goat cheese. It adds an incredible flavor and a really nice creamy texture.
- Avocado. Not only does fresh avocado add a ton of creaminess, but it also adds loads of heart-healthy fats and nutrients that guarantee to keep you feeling satisfied.
- Protein. To make this bowl even heartier, try adding a lean protein source like chicken breast, salmon, or roasted chickpeas for a vegan-friendly option.
- Pumpkin seeds. Let’s see… Omega-3 fatty acids, antioxidants, and a deliciously salty crunch. What’s not to love? You could also try sunflower seeds or pine nuts for a similar effect.
How to Cook Quinoa
Known as one of the healthiest grains on the planet, quinoa is a naturally gluten-free grain that has a fluffy texture similar to that of rice. You can find white, red, black, and even tricolor, quinoa in stores, but white quinoa is definitely the most widespread.
Each color of quinoa has a similar nutritional profile, but they all have different textures. White quinoa is the fluffiest, while red and black are a bit crunchier. Red and black quinoa are both great for adding a little crunch to salads, but I prefer to use white quinoa for the base of my grain bowls.
All quinoa can be prepared the same way, by boiling it on the stove in water or broth. For every 1 cup of quinoa, you should add 2 cups of water. This will result in roughly 3 cups of cooked quinoa.
It’s easy, tasty, and only takes around 15-20 minutes to make. All you do is bring the quinoa to a boil, reduce the heat, cover the pan, and wait approximately 15 minutes. In no time at all, you’ve got a pot filled with one of the world’s favorite superfoods!
How to Store Quinoa Bowls
I’m honestly not sure if these bowls are better as soon as you make them or after a day in the fridge. On one hand, the warm, freshly cooked quinoa and butternut squash are absolutely mesmerizing. On the other hand, when the dressing has time to absorb into the ingredients and the flavors can really come together, this recipe is unbeatable.
I guess what I’m saying is that there really isn’t a bad time to enjoy these delicious harvest quinoa bowls. Enjoy them right away, or don’t! It’s totally up to you.
If you do plan on storing your leftovers in the fridge, it’s important to store the vinaigrette separately from the rest of the ingredients. Storing them together is a quick way to make everything super soggy.
When stored in airtight containers, your Fall Harvest Quinoa Bowls will last in the fridge for up to 3-5 days. Maple Dijon Vinaigrette will last in the fridge for up to 2 weeks.
I don’t recommend freezing the assembled quinoa bowls, however, you can absolutely freeze the individual ingredients. Cooked quinoa can be frozen for up to 6-8 months and butternut squash can be frozen for up to 3 months. However, I don’t recommend freezing the vinaigrette, as it’s likely to separate when thawed.
Frequently Asked Questions
Below are some of the most frequently asked questions about this delicious healthy fall recipe:
Are quinoa bowls healthy?
Absolutely. Quinoa bowls like this one are loaded with vitamins, minerals, protein, fiber, and antioxidants. They’re also naturally gluten-free, sugar-free, dairy-free, and free of unnecessary additives. As long as you stick to a decent serving size (aka don’t eat a bowl that’s bigger than you are), this is an incredibly healthy meal to enjoy.
What should you add to quinoa bowls?
One of the amazing things about quinoa bowls is how easily customizable they are. I typically like to cover all my bases by adding some kind of leafy green, a protein source, a starchy vegetable and/or grain, and toppings like fruits and seeds. Feel free to get creative and try different toppings every time you enjoy one of these bowls!
Is quinoa or rice healthier?
While both grains are healthy food to incorporate into your diet, quinoa is known to reign supreme over rice. It contains more protein and fiber, yet fewer carbs and calories than white rice.
More Healthy Protein Bowls
If you liked this healthy quinoa bowl, try these recipes next:
- Egg Roll in a Bowl
- Buddha Bowl Recipe with Spicy Black Beans
- Hummus and Quinoa Superfood Veggie Bowl
- Quinoa Breakfast Bowl with Berries
- How to Make a Healthy Smoothie Bowl
Fall Harvest Quinoa Bowl
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Grain Bowl
- Method: Roast, boil, chop
- Cuisine: American
- Diet: Gluten Free
Description
This Fall Harvest Quinoa Bowl recipe is cozy, nourishing, and loaded with nutrients. Bursting with the best flavors the season has to offer, this delicious bowl guarantees to please!
Ingredients
Harvest Bowl:
- 3 cups butternut squash, peeled and cubed
- 1 teaspoon olive oil
- 1/2 cup quinoa
- 1 cup water
- 1/4 teaspoon salt
- 2 cups arugula
- 1/2 cup dried cranberries
- 1/2 cup brussel sprouts, shaved
- 1 pear, thinly sliced
Maple Dijon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and arrange your butternut squash. Roast for 30-35 minutes or until the squash becomes tender. Then, remove squash from the oven and let it cool.
- Rinse the quinoa until the water runs clear. In a medium saucepan bring the water, quinoa, and salt to a boil.
- Reduce heat to a simmer and wait for the quinoa to absorb water, about 10-15 minutes. Then, remove from heat and cover until you’re ready to use.
- To each bowl, evenly distribute the arugula, quinoa, Brussels sprouts, dried cranberries, and sliced pears.
- Combine the dressing ingredients in a jar. Seal with a lid and shake until it’s thoroughly mixed. Finally, drizzle the dressing over your bowls and enjoy!
Thanks for the recipe.