Quinoa is a super food that is not only super good for you, but super tasty when prepared with this great recipe from the St. Peter’s nutrition team!
Harvest Quinoa Bowl with Roasted Acorn Squash, Brussels Sprouts, Blue Cheese & Cranberries
Ingredients:
- 1 medium acorn squash, halved, seeded, sliced into ½-inch wedges
- 1 lb Brussels sprouts, trimmed and halved
- 1 Tbsp maple syrup
- 2 Tbsp olive oil, divided
- ½ tsp ground cinnamon
- Salt and freshly ground black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- ⅓ cup crumbled blue cheese
- ¼ cup toasted walnuts (or pecans)
- ¼ cup dried cranberries
- Optional: zest of ½ orange or a splash of fresh orange juice for extra Vitamin C
- Optional: balsamic glaze for drizzling
- Optional: avocado slices for garnish
Instructions:
- Cook the quinoa – Bring 2 cups of broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
- Roast the vegetables – Preheat oven to 400°F (200°C). Toss squash with 1 Tbsp olive oil, maple syrup, cinnamon, salt, and pepper. Toss Brussels sprouts with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Assemble the bowl – In a large bowl, layer quinoa. Top with roasted squash and Brussels sprouts. Sprinkle with blue cheese, toasted walnuts, and dried cranberries. Add orange zest or juice, if using. Drizzle with balsamic glaze, if desired. Garnish with avocado slices, if desired.
