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Fall Harvest Quinoa Bowl

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  • Author: Elizabeth Rider
  • 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


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!


Units Scale

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


  1. 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.
  2. Rinse the quinoa until the water runs clear. In a medium saucepan bring the water, quinoa, and salt to a boil.
  3. 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.
  4. To each bowl, evenly distribute the arugula, quinoa, Brussels sprouts, dried cranberries, and sliced pears.
  5. 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!