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autumn quinoa bowl

Autumn Quinoa Bowl

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Servings: 2
Course: dinner, Lunch
Cuisine: American
Calories: 431
Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed and cooked according to package directions
  • 1 cup butternut squash cubed
  • 1 cup apple chopped
  • 1 cup chickpeas
  • 1 tsp olive oil
  • ½ tsp maple syrup
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 cup broccoli
  • Dash of salt
Dressing:
  • 1 Tbsp tahini
  • 1 clove garlic minced
  • 2 Tbsp apple cider vinegar
  • ½ Tbsp Dijon mustard
  • ½ tsp maple syrup
  • 1 Tbsp olive oil
  • Salt to taste

Method
 

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine squash, apples, and chickpeas.
  3. Mix olive oil, maple syrup, cinnamon, and nutmeg with a dash of salt and toss with the squash and apples.
  4. Place on a baking sheet in a single layer and roast for 15 minutes; add broccoli and stir. Then, continue to cook for another 15 minutes or until the squash and apples are tender.
  5. Meanwhile, mix all of the dressing ingredients in a small bowl.
  6. Divide prepared quinoa evenly between 2 bowls, and top each bowl with half the squash and apple mixture.
  7. Drizzle each bowl with dressing, and enjoy!