Quinoa Bowl With Butternut Squash And Brussels Sprouts

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This quinoa bowl with butternut squash and Brussels sprouts is a filling vegetarian dinner that’s crowned with dried cranberries and balsamic vinegar for a warm, hearty bowl of delicious!

I delivered a few quinoa for protein, a few dried cranberries for a touch of tart sweetness and voila – you’ve got a few comfortable fall or wintry weather goodness via and thru!

Plus the colors here are just splendid – the jewel-toned roasted squash and dried cranberries along with the the dark inexperienced Brussels sprouts… swoon!

And in case you suppose that is only a few random stuff thrown in a bowl, properly, you’d be in part right. 😂

however the balsamic vinegar (or you could use a balsamic French dressing) truly tied all this goodness collectively and makes it a cohesive little strength bowl.

Try Another Recipes:

~ Easy Bourbon Chicken

~ Easy Baked Chicken Thighs

~ Oven “Fried” Chicken Taquitos

QUINOA BOWL WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

This quinoa bowl with butternut squash and Brussels sprouts is a heat, relaxed and filling vegetarian dinner!

INGREDIENTS

• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup dried cranberries, divided
• 1 small butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
• 1 (1 lb.) bag of Brussels sprouts, trimmed and halved, if large
• 1 cup quinoa (uncooked)
• 1/4 cup balsamic vinegar, divided (see notes)
• 4 teaspoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided

INSTRUCTIONS

1. Preheat oven to four hundred.
2. Put together the butternut squash by using cutting off the ends, peeling the pores and skin and scooping out seeds. cut the squash in 1/2-inch portions. location on a sheet pan and drizzle with 2 teaspoons olive oil and season with half of the salt and pepper.
3. Roast squash at 400 for 35 minutes, stirring once.
4. In the meantime, prep the Brussels sprouts and vicinity on a 2nd sheet pan. Season with last two teaspoons olive oil and ultimate salt and pepper and purple pepper flakes, if using.
5. Roast the Brussels sprouts at 400 for 20 mins. (I stir the squash once I add the pan of Brussels sprouts to the oven.)
6. While the veggies are roasting, cook dinner the quinoa in step with package deal directions. Season to flavor with salt and pepper.
7. Assemble the bowls: divide the quinoa, squash and Brussels sprouts among 4 bowls. top each with 1 half of tablespoons dried cranberries and a drizzle of balsamic vinegar or balsamic French dressing. experience!

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