Quinoa with butternut squash and Brussels sprouts

This quinoa with butternut squash and Brussels sprouts is a filling vegetarian dinner that'south topped with dried cranberries and balsamic vinegar for a warm, hearty basin of succulent!

So our starting time time family unit camping this by weekend…

Was. Freaking. Amazing!

The kids were wonderful – with the hiking, with the cooking, with the sleeping (more or less) and it had been then long, I was just so happy to exist exterior all twenty-four hours and nighttime and to swallow by the bivouac.

Some of my favorite moments:

1. Watching the kids assistance collect little twigs and branches for the fire with my hubby.
2. Seeing the kids hike and explore on the open mountain face on the trail we went on.
3. Buying a rainbow kite for them and seeing them run all over the military camp to go information technology to fly.
4. Having M cook the breakfast sausages over an open fire and being and so proud of herself for making our food. So sweet! 💕
5. And of grade, having a few quiet moments with my married man in front of the burn at the cease of the night, snuggling to stay warm. ❤️

We really had the BEST time and I just can't await to go again!

Simply on to the fun food for today. 🙌

Roasted winter vegetables with balsamic vinegar get me every time. ❤️

So I made a meatless Monday meal out of them with this quinoa with butternut squash and Brussels sprouts!

I added some quinoa for poly peptide, some dried cranberries for a touch on of tart sugariness and voila – you lot've got some cozy fall or wintertime goodness through and through!

These quinoa bowls are vegetarian and vegan as is, as well as gluten-gratuitous, and they are plenty hearty, as well.

But you lot could certainly add some Parmesan cheese on meridian or even some sliced roasted chicken if you want to round them out some more. Works especially well for husbands, in my feel. 😉

Plus the colors here are only gorgeous – the jewel-toned roasted squash and stale cranberries along with the the dark dark-green Brussels sprouts… swoon!

And if you think this is merely some random stuff thrown in a bowl, well, you lot'd exist partly right. 😂

But the balsamic vinegar (or yous can use a balsamic vinaigrette) really tied all this goodness together and makes information technology a cohesive little power basin.

Notes on making quinoa with butternut squash and Brussels sprouts:

• To brand this efficient, I beginning the butternut squash in the oven first, since information technology takes the longest, so I prep and add the Brussels sprouts and put them in the oven to roast too and then cook the quinoa. Everything is ready at the same time!
• You can substitute sweet potato for the butternut squash if yous'd rather.
• And/or yous can switch out the quinoa for farro or some brown or wild rice, if you prefer.
• Yous can omit or arrange the carmine pepper flakes to conform your desired level of heat. Equally written, it's non spicy at all, just has a hint of groundwork heat.
• As I mentioned, you can add Parmesan cheese or grilled craven to these bowls if you don't demand them to be vegetarian or vegan.
• Y'all could also top them with some slivered almonds or pine nuts.
• I utilize about a tablespoon of but balsamic vinegar for each basin but you lot can conform the corporeality to adapt your tastes. Yous could also substitute a balsamic vinaigrette dressing.

Basically, go far your own! (I'yard ever saying that, aren't I?!)

But when you want a warm, cozy bowl of goodness to fill you up and not weigh you down, this is your meal!

Have a wonderful week!

XO,
Kathryn

P.S. Beloved a hearty vegetarian meal? Me too! Check out my southwestern vegetarian quinoa skillet, kale and butternut squash mac and cheese, and my one-pot vegetarian spaghetti. 👍

Prep Time 10 minutes

Cook Time 35 minutes

Total Fourth dimension 45 minutes

Ingredients

• 1 pocket-sized butternut squash, peeled, seeds removed and cutting into ane/ii-inch pieces
• one (one lb.) handbag of Brussels sprouts, trimmed and halved, if large
• 1 cup quinoa (uncooked)
• iv teaspoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided
• ane/2 teaspoon black pepper, divided
• 1/iv teaspoon cerise pepper flakes (optional)
• one/iii cup stale cranberries, divided
• 1/4 cup balsamic vinegar, divided (see notes)

Instructions

1. Preheat oven to 400.
2. Prepare the butternut squash by cutting off the ends, peeling the skin and scooping out seeds. Cut the squash in one/two-inch pieces. Place on a canvass 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. Meanwhile, prep the Brussels sprouts and place on a second sheet pan. Season with remaining ii teaspoons olive oil and remaining salt and pepper and red pepper flakes, if using.
5. Roast the Brussels sprouts at 400 for xx minutes. (I stir the squash when I add together the pan of Brussels sprouts to the oven.)
6. While the vegetables are roasting, cook the quinoa according to package directions. Season to gustatory modality with common salt and pepper.
7. Assemble the bowls: divide the quinoa, squash and Brussels sprouts among 4 bowls. Top each with i one/2 tablespoons stale cranberries and a drizzle of balsamic vinegar or balsamic vinaigrette. Savour!

Notes

You can substitute sweetness spud for the butternut squash if you'd similar.

And/or y'all can switch out the quinoa for farro or some brown or wild rice, if you lot adopt.

You tin can omit or adjust the red pepper flakes to suit your desired level of rut. As written, it's not spicy at all, but has a hint of background oestrus.

You can add together Parmesan cheese or grilled craven to these bowls if you don't need them to be vegetarian or vegan.

You could likewise tiptop with some slivered almonds or pine nuts.

I apply about a tablespoon of only balsamic vinegar for each of my bowls merely you tin can arrange the amount to arrange your tastes. You could too substitute a balsamic vinaigrette dressing.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 187 Total Fat: 6g Saturated Fatty: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 415mg Carbohydrates: 32g Fiber: 5g Saccharide: 14g Protein: 4g

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Source: https://www.familyfoodonthetable.com/quinoa-bowl-butternut-squash-brussels-sprouts/

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