Description
Indulge in the comforting flavors of fall with these Autumn Quinoa Bowls featuring a zesty Orange-Thyme Vinaigrette. This vibrant dish combines hearty quinoa, sautéed Brussels sprouts, and sweet apples, creating a delightful medley that warms both the heart and the soul. Perfect for busy weeknights or festive gatherings, these bowls are not only easy to prepare but also packed with nutrients.
Ingredients
Scale
- 3/4 cup dry red quinoa
- 1 1/2 cups reduced-sodium vegetable broth
- 2 1/2 Tbsp. extra-virgin olive oil (divided)
- 2 cups thinly sliced Brussels sprouts
- 1/3 cup finely chopped shallots
- 3 Tbsp. fresh orange juice
- 2 tsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. fresh thyme leaves
- 1 small head radicchio
- 1 1/2 cups diced apple
- 1/4 cup salted pepitas
Instructions
- Rinse the quinoa under cold water to remove bitterness. In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté Brussels sprouts and shallots for 7-8 minutes until golden-brown.
- In a small bowl, whisk together remaining olive oil, orange juice, apple cider vinegar, dijon mustard, salt, black pepper, and thyme.
- In a large bowl, combine cooked quinoa, sautéed veggies, radicchio leaves, and diced apples. Drizzle with vinaigrette and toss gently. Top with pepitas.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 9g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg