All your favorite flavors of Thanksgiving in a healthy grain bowl! Great for day-after-Thanksgiving leftovers or any time you want a satisfying vegetarian meal.
Prep Time15mins
Cook Time30mins
Total Time45mins
Servings: 4as a main dish
Ingredients
For the grain bowl:
1c.brussels sprouts, sliced in half
2 1/2c.butternut squash, diced into small pieces
2Tbsp.olive oil
1/4tsp.nutmeg
1tsp.fresh thyme
salt and pepper, to taste
1 1/2c.quinoa
3c.vegetable broth
1/2c.dried cranberries
1/2c.crumbled feta cheese
1/3c.pepitas
For the dressing:
1 1/2tsp.Dijon mustard
1 Tbsp.maple syrup
2Tbsp.apple cider vinegar
1tsp.fresh rosemary
1tsp.fresh thyme
salt and pepper, to taste
1/4c.olive oil
Instructions
Preheat oven to 400 degrees. On a large baking sheet, spread brussels sprouts and butternut squash in two separate groups. Drizzle both with olive oil and sprinkle with salt and pepper. Sprinkle butternut squash with nutmeg and thyme. Roast about 30 minutes, stirring once.
While veggies roast, cook the quinoa. In a medium pot, bring quinoa and veggie broth to a boil. Reduce heat and simmer about 20 minutes or until all liquid is absorbed.
Make the dressing: In a small measuring cup, whisk together all ingredients, or blend with an immersion blender.
Assemble the whole thing: In a large bowl, combine roasted vegetables, cooked quinoa, cranberries, feta, and pepitas. Stir in dressing and toss to combine.