Autumn Quinoa Bowl
This quinoa bowl is a great mixture of roasted squash, fresh vegetables, dried fruit and roasted seeds. Tied together with a maple and cinnamon infused dressing.
Ingredients
- 1 Cup Roasted Butternut Squash , in ½ inch cubes
- 2 tablespoon Olive Oil , to roast the squash
- 2 Cups Cooked Quinoa , cooled
- ½ Bell Pepper , diced small
- ¼ Cup Craisins
- ¼ Cup Roasted Pumpkin Seeds
- 1 Cup Red Cabbage , shredded
- ½ Cup Edamame , steamed
Vinaigrette
- ½ Cup Olive Oil
- 1 tablespoon White White Vinegar
- 1 teaspoon Dijon Mustard
- 1 Tbsp Maple Syrup
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
Instructions
To roast the squash:
- Preheat your oven to 400F and line a roast pan with parchment paper. Peel the squash and cut it in half lengthwise. Scoop out the seeds. Slice each half in 1-inch slices, and each slice into 1-inch cubes.Place the squash cubes on the prepared roasting pan and drizzle with the olive oil. Toss them on the pan and sprinkle with salt. Roast in the oven for 40 minutes, tossing the cubes half way through.
To make the rest of the salad
- Portion out the quinoa in 2 serving bowls. Cover the quinoa bowls with the edamame, diced bell pepper, craisins, pumpkin seeds and shredded cabbage. Split all ingredients equally in each bowl.
- To make the dressing, combine all of its ingredients in a small bowl and whisk together.
- Place the roasted squash on top of the quinoa bowls. When ready to serve, pour the dressing equally over the bowls and serve.
Video
Nutrition
Calories: 1084kcalCarbohydrates: 80gProtein: 18gFat: 81gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 53gTrans Fat: 0.01gSodium: 679mgPotassium: 1058mgFiber: 12gSugar: 24gVitamin A: 8883IUVitamin C: 79mgCalcium: 146mgIron: 6mg
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