Food + Recipes

Fall Quinoa Bowl

November 20, 2015

Get all the flavors of fall in this healthy bowl of deliciousness! It’s full of nutrients and is and easy to make. Best of all, the kids love it! 

  • 3 cups butternut squash, chopped (kabocha squash would also work nicely)
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup uncooked quinoa (or rice)
  • 1½ cups water
  • ⅓ cup dried cranberries
  • ⅓ cup red onion, finely chopped
  • 3 Tbsp. toasted pumpkin seeds
  • ¼ cup sheep’s milk feta (optional)
  • sea salt and freshly ground black pepper

Balsamic Vinaigrette

  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic or apple cider vinegar
  • 1 tsp. raw honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 400ºF. Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
  2. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
  3. To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
  4. To prepare the vinaigrette, whisk all the ingredients in a small bowl until combined. Season with salt and pepper. Drizzle over the salad and mix until combined. Season with salt and pepper as needed.
  5. Serve warm or chill in the refrigerator and serve.

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