Autumn Glow Quinoa Bowls: 6 Cozy Fall Recipes You’ll Love

Autumn Glow Quinoa Bowls: A Cozy Fall Delight

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Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
Preheat your oven to 425°F (220°C). Chop 1 cup of butternut squash, 1 cup of Brussels sprouts (halved), and 1 cup of carrots into bite-sized pieces. Toss them in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they are tender and caramelized. Halfway through, give them a stir for even cooking.
If you’re using ground beef, cook it in a skillet over medium heat until browned, seasoning with salt and pepper. For chickpeas, simply drain and rinse a can of chickpeas before adding them to the skillet to warm through.
In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of maple syrup (or honey), and a pinch of salt and pepper to taste.
In each serving bowl, start with a base of quinoa. Layer on the roasted vegetables, protein of choice, and a handful of leafy greens. Drizzle with the maple vinaigrette, and sprinkle with seeds or nuts for added crunch.
Enjoy your Autumn Glow Quinoa Bowls warm, or let them cool and serve them as a hearty salad!