Oh man another bowl recipe. Yep. THE BEST. I may be enjoying the flavors of fall a little too much these days (yes, I am one of those people). I have been buying pumpkin everything (within reason), fall squash, and making lots of yummy warm soup recipes… and it’s not even halloween.
This quinoa recipe is perfectly fall with a delicious flavor combination that hints on the flavors of the season. The sweet and tart kick from the cranberries is an added surprise that blends well with the mellow sprinkle of goat cheese. Oh and let’s not forget the butternut squash + brussels, two of my favorite vegetables of all time. They are so versatile and makes this dish pop!
Sorry again for being MIA the past few weeks, I am still learning how to manage this blog along with a full time job and full time life in general! All about balance.
Butternut Squash Quinoa with Brussel Sprouts, Cranberries, and Goat Cheese
1 cup quinoa
2 cups low-sodium chicken broth
1 lb of brussel sprouts, halved
1 lb of butternut squash, cubed
1/2 cup dried cranberries
1 tsp sea salt
1 tsp dried rosemary
2 tbsp extra virgin olive oil
1/4 cup goat cheese
1. Preheat oven to 410 degrees. Toss brussel sprouts and butternut squash with olive oil, sea salt, and rosemary. Spread evenly on a baking sheet and roast for 20-25 minutes or until edges are starting to brown.
2. While the veggies are roasting, bring quinoa and chicken broth to a boil in a medium sized pot. Cover, turn to a simmer, and cook for about 15 minutes or until all water is absorbed.
3. In a large bowl, combine the squash, brussel sprouts, quinoa, and cranberries.
4. Divide among four bowls, sprinkle with goat cheese, and serve!
I hope everyone had a beautiful weekend! More life updates to come soon.