Use butternut squash or sweet potatoes in this recipe. Serve the bowls buffet style and let everyone make their own.

 

Fall Quinoa Bowl

serves 6

 

1 pound butternut squash/sweet potatoes, cubed

1 pound Brussels sprouts, cut in half

2 cups dried quinoa

4 cups water

1 cup walnuts, roughly chopped

1 apple, cubed

1 cup crumbled feta cheese

1/2 cup balsamic vinegar

1/2 tablespoon dijon mustard

3 tablespoons olive oil

1 tablespoon honey

salt and pepper, to taste

 

Preheat oven to 450°.  Place butternut squash/sweet potatoes and Brussels sprouts on separate baking sheets, drizzle each sheet with olive oil, and sprinkle with salt and pepper.  Roast for about 20 minutes or until browned.

 

Meanwhile,  cook the quinoa with the water according to package directions.  Mix the dressing by shaking together the balsamic vinegar, mustard, olive oil, and honey in a jar with a lid.

 

To serve, place a serving of quinoa in a bowl. Top with butternut squash/sweet potatoes, Brussels sprouts, walnuts, apples, and feta.  Drizzle with dressing.