Description
Indulge in the vibrant flavors of fall with our Autumn Quinoa Bowl with Cranberries. This delightful dish combines nutty quinoa, sweet-tart dried cranberries, and creamy roasted butternut squash, all harmoniously blended with fresh spinach. Topped with crunchy pecans or walnuts and drizzled with a hint of maple syrup, this wholesome bowl offers a satisfying blend of textures and tastes. Perfect for cozy family dinners or meal prep, it’s not just visually appealing but also packed with protein, fiber, and essential nutrients that make it a nourishing choice for any occasion. Enjoy this seasonal favorite warm or as a refreshing lunch option!
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 cup dried cranberries
- 1 medium butternut squash (peeled and diced)
- 2 cups fresh spinach
- 1/2 cup pecans or walnuts (chopped)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil over medium heat; reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
- Preheat oven to 400°F (200°C). Toss diced butternut squash in olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet over medium heat, sauté spinach in olive oil until wilted (about 3 minutes).
- In a large bowl, combine cooked quinoa, roasted butternut squash, sautéed spinach, cranberries, and nuts. Drizzle with maple syrup and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 20g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg