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Harvest Quinoa Grain Bowl – A Nourishing Fall-Inspired Recipe

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A hearty and wholesome fall-inspired grain bowl made with quinoa, roasted vegetables, massaged kale, cranberries, and a maple Dijon dressing.

Ingredients

Scale

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 medium sweet potato, cubed

  • 1 cup Brussels sprouts, halved

  • 1 small delicata squash, sliced

  • 1 bunch kale, stems removed, torn

  • ¼ cup dried cranberries

  • ¼ cup pepitas

  • 2 tbsp olive oil (for roasting)

  • 1 tsp smoked paprika or cinnamon

  • Salt & pepper to taste

For the dressing:

  • 2 tbsp maple syrup

  • 1 tbsp Dijon mustard

  • 2 tbsp apple cider vinegar

  • 3 tbsp olive oil

  • Salt & pepper to taste

Instructions

  1. Rinse and cook quinoa with water or broth. Let sit covered for 5 minutes.

  2. Preheat oven to 400°F. Toss sweet potatoes, Brussels sprouts, and squash with olive oil, paprika, salt, and pepper. Roast 25–30 minutes.

  3. Toast pepitas in a dry skillet for 2–3 minutes.

  4. Massage kale with 1 tsp olive oil and lemon juice until softened.

  5. Whisk all dressing ingredients together until smooth.

  6. Assemble bowls: quinoa, kale, roasted veggies, cranberries, pepitas. Drizzle with dressing.

Notes

  • Substitute quinoa with brown rice or cauliflower rice.

  • Add grilled chicken or tofu for protein.

  • Store components separately for meal prep.

Find it online: https://nosweatrecipes.com/harvest-quinoa-grain-bowl-a-nourishing-fall-inspired-recipe/