Description
This Butternut Squash Quinoa Bowl recipe is cozy, nourishing, and loaded with nutrients. Bursting with the best flavors the season has to offer, this delicious bowl is as nourishing as it is delicious.
Ingredients
Units
For the 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 Brussels sprouts, shaved
- 1 pear, thinly sliced
Maple Dijon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 1 small garlic clove, minced, pressed or grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Roast the squash: 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.
- Make the quinoa: 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.
- Make the dressing: Combine the dressing ingredients in a jar. Seal with a lid and shake until it’s thoroughly mixed.
- Assemble: To each bowl, evenly distribute the arugula, quinoa, Brussels sprouts, dried cranberries, and sliced pears. Drizzle the dressing over your bowls and enjoy!
