Harvest Quinoa with Vegetables

I discovered this bowl on a crisp October afternoon when my farmers market haul felt too good to waste. The butternut squash was still warm from the sun, and I remember standing in my kitchen thinking, why not bring it all together? That's when this harvest quinoa came to life, and it hasn't left my rotation since.

The first time I made this for friends, I was nervous about serving something so simple. But watching them go back for seconds and actually asking for the recipe made me realize that wholesome doesn't mean boring. That dinner changed how I think about vegetarian cooking.

Ingredients

• Quinoa: This fluffy grain absorbs flavors beautifully, and rinsing it first prevents any bitterness that catches people off guard.
• Butternut squash and sweet potato: They caramelize into something almost dessert-like when roasted, creating natural sweetness that balances the tanginess of the dressing.
• Brussels sprouts: Halving them flat lets them crisp up at the edges, which adds texture and a subtle nuttiness.
• Red onion: Cut into wedges so they soften but keep their structure and a little bite.
• Pecans or walnuts: Toasting them dry in a skillet brings out oils you didn't know were there, and honestly makes all the difference in the final dish.
• Pumpkin seeds: These stay crispy even after mixing, adding a satisfying crunch that lasts through every bite.
• Dressing: Apple cider vinegar and orange juice create a brightness that feels more like a proper dressing than just oil and acid.
• Dried cranberries: They add pops of tart sweetness that remind you this is still a celebration of flavors, not just vegetables.
• Fresh parsley: A gentle green finish that makes the whole bowl look alive.

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier than you'd expect.

Prepare and season the vegetables:

Toss your butternut squash, sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper on the sheet. Make sure each piece gets coated so they roast evenly and develop those caramelized edges.

Roast until golden:

Spread them in a single layer and roast for 25 to 30 minutes, stirring halfway through. You'll know they're ready when the edges turn slightly dark and they yield to a fork.

Cook the quinoa:

While vegetables roast, combine rinsed quinoa with vegetable broth in a saucepan. Bring to a boil, then cover and simmer on low heat for 15 minutes until the liquid disappears completely.

Toast the nuts and seeds:

In a dry skillet over medium heat, toast your pecans and pumpkin seeds for 2 to 3 minutes, stirring occasionally. You'll smell when they're ready, and that's your signal to remove them before they burn.

Whisk the dressing:

In a small bowl, whisk together the olive oil, apple cider vinegar, orange juice, Dijon mustard, maple syrup, salt, and pepper until emulsified. Taste and adjust seasoning to your preference.

Combine everything:

In a large bowl, gently toss together the fluffed quinoa, roasted vegetables, toasted nuts and seeds, and cranberries. Pour the dressing over and mix until everything glistens.

Finish and serve:

Scatter fresh parsley across the top and serve warm or at room temperature. Both work beautifully depending on your mood and the season.

Save

There's something magical about a bowl that tastes better the next day, when all the flavors have gotten to know each other. That's when I realized this wasn't just a recipe, it was a keeper.

Why This Bowl Works Year-Round

Autumn vegetables are stunning, but this formula adapts beautifully to whatever's in season. Spring asks for asparagus and young peas, summer wants zucchini and cherry tomatoes, and winter brings out root vegetables you forgot existed. The structure stays the same, but the soul changes with each season.

The Dressing Secret

Most people make a simple vinaigrette and call it a day, but I learned that a touch of maple syrup and Dijon mustard transforms everything. It's not sweet, it's not sharp, it's just perfectly balanced. The orange juice adds brightness that makes you forget this came from your own kitchen and not a farmers market café.

Making It Your Own

This bowl is a canvas waiting for your preferences and whatever you're craving that day. Crumbled feta cheese adds a salty richness that changes the entire mood, while a fried egg on top turns this into breakfast. Some friends drizzle tahini on theirs, others add hot sauce for heat.

• For protein, try crumbled goat cheese, feta, or a scoop of hummus on the side.
• Substitute any seasonal vegetables you have, and roast everything on the same timeline for ease.
• This keeps for three days in the refrigerator, making it perfect for meal prep without getting sad and soggy.

Save

This harvest quinoa has become my answer to the question of what's for dinner, and it never disappoints. It's proof that wholesome eating doesn't require complexity, just intention and good ingredients.

Recipe FAQs

→ How long does it take to cook the quinoa?

Quinoa is simmered for about 15 minutes until the liquid is absorbed and the grains are tender.

→ What vegetables are used in this dish?

Butternut squash, sweet potato, Brussels sprouts, and red onion are roasted to bring out their natural sweetness.

→ Can I substitute the nuts used here?

Yes, pecans or walnuts are suggested, but you can swap these with your preferred toasted nuts or increase seeds for a nut-free option.

→ What dressing complements this dish?

A tangy citrus dressing made with orange juice, apple cider vinegar, Dijon mustard, and maple syrup enhances the flavors.

→ Is this dish suitable for special diets?

It is vegetarian and gluten-free. Omitting nuts or adjusting ingredients can accommodate allergies.

→ How should this dish be served?

It can be served warm or at room temperature, making it versatile for different occasions.