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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium butternut squash, diced - 1 cup Brussels sprouts, halved - 1 red onion, sliced - 2 carrots, peeled and sliced - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - Salt and pepper to taste Quinoa forms the base of this dish. It provides protein and fiber. Rinse it well before cooking. Next, we have seasonal vegetables. Butternut squash brings sweetness. Brussels sprouts add a nice crunch. Red onion gives a bit of sharpness, while carrots add color and earthiness. Olive oil is key for roasting. The cinnamon and smoked paprika add warmth and depth. Salt and pepper enhance all the flavors. - 1/4 cup dried cranberries - 1/4 cup pumpkin seeds - 1/4 cup feta cheese (optional) Dried cranberries add a sweet touch. They pair well with the veggies. Pumpkin seeds add crunch and healthy fats. Feta cheese, if you choose to add it, gives a creamy bite that balances the dish. All these add-ins make your bowls more exciting. - Fresh parsley Fresh parsley brightens the bowl. It adds color and freshness. Plus, it gives a nice herbal note. Don't skip this last touch. It makes your dish stand out! Preheating the Oven First, we need to preheat the oven to 425°F (220°C). This step is key for a good roast. A hot oven helps the veggies brown nicely. Dicing and Slicing Techniques Next, let’s prepare the vegetables. Start by dicing the butternut squash into small cubes. Aim for even pieces so they cook at the same rate. Then, halve the Brussels sprouts and slice the red onion and carrots. Uniform sizes help all the veggies roast evenly. Tossing and Seasoning Now we toss our veggies on a large sheet pan. Spread the diced squash, halved Brussels sprouts, sliced onion, and carrots evenly. Drizzle with olive oil, then sprinkle with ground cinnamon, smoked paprika, salt, and pepper. Toss everything well to coat each piece with flavor. Cooking Time and Techniques Place the sheet pan in your preheated oven. Roast the veggies for 20-25 minutes. Remember to stir halfway through. This ensures they caramelize and become tender, giving us a tasty base for our bowl. Quinoa Cooking Method While the veggies roast, it’s time to cook the quinoa. In a medium pot, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the liquid is absorbed. Fluffing Tips When the quinoa is done, take it off the heat. Use a fork to fluff it gently. This step makes it light and airy, perfect for mixing with our roasted veggies. Now you're ready to combine the quinoa and veggies for a delicious fall bowl! Achieving Perfect Texture To get that nice texture, cut veggies into even pieces. This helps them roast evenly. Use a mix of soft and firm veggies for the best bite. I love using butternut squash and Brussels sprouts. They caramelize well and add great flavor. Avoiding Overcrowding the Pan Leave space between the veggies on the sheet pan. If you crowd them, they won't roast well. Crowded veggies steam instead of roast. Use two pans if needed. This gets them golden and crispy. Rinsing Quinoa Always rinse quinoa before cooking. This removes a bitter coating called saponin. Place quinoa in a fine mesh strainer and rinse under cold water. It only takes a minute and makes a big difference in taste. Flavoring the Broth Instead of just water, use vegetable broth for cooking quinoa. It adds more flavor to your dish. You can also add herbs or spices to the broth for extra depth. Try bay leaves or garlic to boost the taste. Bowl Assembly Techniques For a great bowl, start with quinoa at the bottom. Then layer on the roasted veggies. Add cranberries and pumpkin seeds for crunch. If you like, sprinkle feta cheese on top for creaminess. Optimal Pairing Ideas Serve your quinoa bowls with a side salad. A light green salad pairs well. You can also serve a tangy dressing on the side. A citrus vinaigrette gives a fresh contrast to the warm bowl. {{image_2}} You can switch up the veggies in your bowl. Try using: - Sweet potatoes - Cauliflower - Beets - Kale - Zucchini These options add new tastes and textures. Plus, the colors make your dish pop. Bright orange, green, and purple will look great together! If you follow a vegan or vegetarian diet, this dish works well for you. Just skip the feta cheese. Looking for gluten-free options? Quinoa is already gluten-free. You can also use gluten-free dressings or toppings. Always check labels to be sure. Add spices to change the taste. Here are some great options: - Cumin for warmth - Turmeric for earthiness - Chili powder for heat Want more protein? Add grilled chicken, chickpeas, or tofu. They boost nutrition and keep you full longer. Enjoy playing around with flavors and toppings! To keep your sheet-pan roasted fall veggie quinoa bowls fresh: - Store leftovers in the fridge within two hours of cooking. - Use airtight containers to keep moisture in and odors out. - Label the containers with the date. They last about four days in the fridge. When it’s time to eat your leftovers, here’s how to reheat them: - Use a microwave for quick reheating. Place the bowl in for 1-2 minutes. - For crisp veggies, use an oven at 350°F (175°C). Heat for about 10 minutes. - Stir halfway to ensure even heating. If you want to save your bowls for later, freezing is a great option: - Freeze the prepared bowls in airtight containers or freezer bags. - Lay the bags flat in the freezer for easy stacking. - Thaw in the fridge overnight before reheating. You can also use the microwave for quick thawing. Enjoy your delicious quinoa bowls any time! Yes, you can use other grains. Brown rice, farro, and barley work well. Each grain has a different taste and texture. Adjust cooking times as needed. For brown rice, cook for about 45 minutes. Farro takes about 30 minutes. Barley usually cooks in about 40 minutes. Experiment with what you enjoy most. Look for a few signs. The vegetables should be tender and have a bit of browning. Forks should easily pierce the veggies. You can also smell their sweet aroma. Stir halfway through cooking to ensure even roasting. No, it’s not necessary. You can cook quinoa in water. However, using vegetable broth adds flavor. It gives the quinoa a richer taste. If you want to keep it light, water works just fine. Quinoa bowls are great on their own. You can add a protein like chicken or beans. You might also serve them with a salad or soup. A slice of crusty bread makes a nice side too. Try adding a yogurt or tahini dressing for extra flavor. You learned how to make tasty quinoa bowls with fresh veggies. We covered each step, from preparing the ingredients to adding personal touches for flavor. Remember to store leftovers well and reheat them right. There are many ways to enjoy these bowls. Mix in new veggies, try different spices, and match them with other dishes. This recipe is easy and flexible. Enjoy creating your perfect quinoa bowl and impress your friends!

Sheet-Pan Roasted Fall Veggie Quinoa Bowls

Elevate your mealtime with these delicious Sheet-Pan Roasted Fall Veggie Quinoa Bowls! Packed with roasted butternut squash, Brussels sprouts, and drizzled with olive oil and spices, this healthy recipe is perfect for autumn. It's easy to make and loaded with nutrients, making it a great choice for any meal. Click to explore the full recipe and enjoy a comforting dish that celebrates fall flavors! #QuinoaBowls #HealthyEating #FallRecipes #VeggieDelight
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium butternut squash, diced

1 cup Brussels sprouts, halved

1 red onion, sliced

2 carrots, peeled and sliced

2 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup feta cheese (optional)

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, spread out the diced butternut squash, halved Brussels sprouts, sliced red onion, and carrots.

      Drizzle the vegetables with olive oil, then sprinkle ground cinnamon, smoked paprika, salt, and pepper over the top. Toss everything together to ensure the veggies are evenly coated.

        Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

          While the vegetables are roasting, cook the quinoa. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork once done.

            Once the veggies are ready, remove them from the oven and allow to cool slightly.

              In a large bowl, mix the cooked quinoa with the roasted vegetables. Add dried cranberries and pumpkin seeds, stirring gently to combine.

                Taste and adjust seasoning if necessary. Serve in individual bowls topped with crumbled feta and fresh parsley for garnish.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4