Harvest Quinoa with Vegetables

I started making this quinoa bowl on a chilly October evening when I had a pile of odd vegetables from the farmers market and no clear plan. The squash was slightly lopsided, the Brussels sprouts still had dirt on them, and I wasnt sure if roasting everything together would even work. It did, and the house smelled like caramelized onions and toasted nuts for hours.

I brought this to a potluck once and watched three people go back for seconds before the main course was even served. One friend asked if I used brown sugar on the squash because it tasted candied, but it was just olive oil and time in the oven. That was the night I realized roasting vegetables properly changes everything.

Ingredients

• Quinoa: Rinsing it under cold water removes the natural bitter coating, which I learned after making one very soapy tasting batch my first try.
• Butternut Squash: Cut the cubes about the same size so they roast evenly, I usually aim for half inch pieces and they come out tender with crispy edges.
• Sweet Potato: These cook a little faster than squash so check them early, I like them soft inside with some caramelization on the corners.
• Brussels Sprouts: Halving them gives you more surface area to brown, and the outer leaves get crispy like chips if you spread them out enough.
• Red Onion: The wedges turn sweet and jammy in the oven, and they add little bursts of flavor throughout the bowl.
• Pecans or Walnuts: Toasting them brings out a buttery richness that you just dont get from raw nuts, it only takes a few minutes but makes a noticeable difference.
• Pumpkin Seeds: These add a nice crunch and a slightly earthy flavor that balances the sweetness of the cranberries.
• Apple Cider Vinegar: This gives the dressing a gentle tang without overpowering the other flavors, I prefer it over white vinegar here.
• Orange Juice: Fresh squeezed is best, but even bottled juice works if you use it the same day you open it.
• Maple Syrup: Just a teaspoon rounds out the acidity and ties the whole dressing together.
• Dried Cranberries: They add little pops of tartness and chew, if theyre too hard you can soak them in warm water for a few minutes first.

Instructions

Prep the Vegetables:

Line your baking sheet with parchment so nothing sticks, then spread out the squash, sweet potato, Brussels sprouts, and onion in a single layer. Drizzle with olive oil, season with salt and pepper, and toss everything with your hands to coat evenly.

Roast Until Caramelized:

Slide the sheet into a 400 degree oven and set a timer for 15 minutes, then give everything a stir so the edges brown evenly. Roast another 10 to 15 minutes until the vegetables are tender and the edges are golden.

Cook the Quinoa:

Combine rinsed quinoa and vegetable broth in a saucepan, bring it to a boil, then lower the heat and cover. Let it simmer for 15 minutes without lifting the lid, then fluff it with a fork and let it sit off the heat.

Toast the Nuts and Seeds:

Heat a dry skillet over medium and add the pecans and pumpkin seeds, shaking the pan every 30 seconds or so. Theyre ready when they smell nutty and start to turn golden, usually 2 to 3 minutes.

Make the Dressing:

Whisk together olive oil, apple cider vinegar, orange juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth. Taste it and adjust the sweetness or tang if needed.

Toss Everything Together:

In a large bowl, combine the fluffy quinoa, roasted vegetables, toasted nuts and seeds, and dried cranberries. Drizzle the dressing over the top and toss gently so everything gets coated without mashing the softer vegetables.

Garnish and Serve:

Sprinkle chopped parsley over the top for a fresh, bright finish. Serve it warm right away or let it cool to room temperature, both ways taste great.

Save

I made this for my neighbor after she had surgery and she told me later it was the first thing that tasted like real food in days. She ate it cold straight from the fridge at midnight, which is how I learned this dish doesnt need to be warm to be comforting.

Storage and Leftovers

This keeps in the fridge for up to four days in an airtight container, and the flavors deepen as it sits. The nuts and seeds lose a little crunch over time, so if that bothers you just toast a fresh batch and sprinkle them on before serving. I usually eat leftovers cold for lunch or reheat them gently in a skillet with a splash of water.

Serving Suggestions

This works as a side dish next to roasted chicken or salmon, but its hearty enough to stand alone as a main if you add a handful of crumbled goat cheese or feta on top. I like pairing it with a crisp Sauvignon Blanc or a dry apple cider, something with enough acidity to match the dressing. Sometimes I serve it over a bed of arugula to make it feel more like a composed salad.

Customization Ideas

You can swap the squash and sweet potato for any firm seasonal vegetables like carrots, parsnips, or even cauliflower. If youre out of pecans, sunflower seeds or sliced almonds work just as well, and I have used pomegranate seeds instead of cranberries when they are in season.

• Add a pinch of cinnamon or smoked paprika to the vegetables before roasting for a warmer flavor.
• Stir in a handful of baby spinach or kale right before serving so it wilts slightly from the heat.
• Drizzle with tahini or a squeeze of lemon if you want a creamier, tangier finish.

Save

This is the kind of dish that feels like fall in a bowl without trying too hard. It fills you up, tastes bright, and makes your kitchen smell like somewhere you want to be.

Recipe FAQs

→ Can I use different nuts or seeds?

Yes, pecans and pumpkin seeds can be swapped for walnuts or sunflower seeds based on preference or availability.

→ How do I ensure quinoa is fluffy?

Rinse quinoa well before cooking, then simmer gently until liquid is absorbed and fluff with a fork to separate the grains.

→ What can I substitute for butternut squash?

Sweet potatoes, acorn squash, or carrots work well as autumn vegetable alternatives when roasted with similar seasoning.

→ Is the citrus dressing necessary?

The dressing adds a bright tang that balances the earthiness of roasted vegetables and richness of nuts, enhancing overall flavor.

→ Can this dish be served cold?

Yes, it tastes great warm or at room temperature, making it versatile for meals or gatherings.

→ How can I make this nut-free?

Simply omit pecans and walnuts, and increase pumpkin seeds or add sunflower seeds to maintain texture.