Autumn Glow Quinoa Bowls

When I first tried Autumn Glow Quinoa Bowls, I knew I was onto something. This recipe brings together cozy fall flavors with the nutty goodness of quinoa in a way that feels both fresh and comforting. It’s my go-to for busy weeknights or a healthy lunch that still feels like a treat. The mix of roasted squash, cranberries, and warm spices with quinoa makes it unique. It’s also packed with nutrients, which is a huge win if you’re watching what you eat.

I’ve fine-tuned this recipe through many batches, experimenting with every ingredient to get just the right balance. I’m excited to share what I’ve learned so you can make this Autumn Glow Quinoa Bowls recipe a regular in your kitchen, too.

Ingredients for Autumn Glow Quinoa Bowls

Getting the ingredients right is key to nailing these Autumn Glow Quinoa Bowls. Here’s what you’ll need, all clearly measured to avoid confusion:

• 1 cup quinoa, rinsed well
• 2 cups vegetable broth or water
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 1 cup brussels sprouts, halved
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans or walnuts, toasted
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons maple syrup
• Optional: 1/4 cup crumbled feta or goat cheese
• Fresh parsley, finely chopped (for garnish)

Make sure to dice the squash evenly so it roasts consistently. Toast nuts lightly in a dry pan until fragrant but watch closely – they can burn fast. Rinsing the quinoa is important to remove its natural bitterness.

Autumn Glow Quinoa Bowls

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Autumn Glow Quinoa Bowls offer 5 comforting recipes packed with warmth and flavor to brighten your cozy meals this season

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup quinoa, rinsed well
• 2 cups vegetable broth or water
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 1 cup brussels sprouts, halved
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans or walnuts, toasted
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt to taste
• Black pepper to taste
• 2 tablespoons maple syrup
• Optional: 1/4 cup crumbled feta or goat cheese
• Fresh parsley, finely chopped (for garnish)

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Instructions

• Preheat your oven to 400°F (200°C).
• In a mixing bowl, toss the diced butternut squash and halved brussels sprouts with 1 tablespoon olive oil, ground cinnamon, ground cumin, salt, and black pepper.
• Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through, until tender and caramelized on the edges.
• While the vegetables roast, bring 2 cups of vegetable broth or water to a boil in a pot. Add the rinsed quinoa, lower heat to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed and quinoa is fluffy.
• Let the quinoa rest covered off heat for 5 minutes, then fluff with a fork.
• In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, toasted nuts, and maple syrup. Drizzle remaining olive oil if needed and toss gently to mix.
• Season to taste with additional salt and black pepper as preferred. Optionally, sprinkle crumbled feta or goat cheese on top for a creamy contrast.
• Garnish with freshly chopped parsley before serving.

Notes

This Autumn Glow Quinoa Bowls recipe blends cozy fall flavors with the nutty goodness of quinoa, featuring roasted squash, brussels sprouts, cranberries, warm spices, and toasted nuts. It’s a healthy, hearty, and easy-to-make dish perfect for busy weeknights or meal prep.

How to Prepare Autumn Glow Quinoa Bowls

This autumn glow quinoa bowls recipe works best when you follow the steps carefully. Don’t rush the roasting – that’s what builds flavor.

• Preheat your oven to 400°F (200°C).
• In a mixing bowl, toss the diced butternut squash and halved brussels sprouts with 1 tablespoon olive oil, cinnamon, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
• Roast for about 25-30 minutes, flipping halfway through, until vegetables are tender and caramelized on the edges.
• While the veggies roast, bring 2 cups of vegetable broth (or water) to a boil in a pot. Add the rinsed quinoa, lower heat to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed and quinoa is fluffy. Let it rest covered off heat for 5 minutes before fluffing with a fork.
• In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, toasted nuts, and maple syrup. Drizzle remaining olive oil if needed and toss gently to mix.
• Season to taste with extra salt and pepper as you prefer. If you like, sprinkle crumbled feta or goat cheese on top for a creamy contrast.
• Garnish with freshly chopped parsley before serving.

This recipe comes together quickly once you prep, so keep an eye on the oven and don’t skip the resting step for the quinoa. It makes a big difference in texture.

Why You’ll Love Autumn Glow Quinoa Bowls

• Simple and fast to make, perfect for busy days.
• Balances sweet, savory, and nutty flavors with warm autumn spices.
• Loaded with fiber, protein, and antioxidants.
• Vegetarian and easy to customize for different diets.
• Great for meal prep – tastes just as good cold or reheated.

This dish hit my personal sweet spot between hearty and light. You’ll want to keep these ingredients stocked just to whip this up anytime.

Tips for Success with Autumn Glow Quinoa Bowls

• Don’t skip rinsing the quinoa; it removes bitterness.
• Use fresh, firm squash and sprouts for best roasting results.
• Toast the nuts yourself for deeper flavor – but watch closely!
• Maple syrup adds a cozy sweetness. You can adjust this to taste or swap for honey.
• Mix gently after roasting so you don’t break the veggies apart.

My favorite part is the crispy-but-tender texture contrast in every bite. These tips really help you hit that.

Ingredient Notes and Substitutions

If you don’t have butternut squash, feel free to swap with sweet potatoes or pumpkin – just dice similarly. If you’re not a fan of brussels sprouts, roasted carrots or parsnips work well, adding different earthy flavors.

For nuts, almonds or pistachios can replace pecans or walnuts, keeping the crunch. If you want to keep this vegan, skip the cheese or use a dairy-free option.

Maple syrup adds a natural sweetness tied to fall flavors, but you can use agave or brown rice syrup instead.

Estimated Nutritional Information for Autumn Glow Quinoa Bowls

Here’s an approximate breakdown per serving, assuming this recipe serves four:

• Calories: 350–400 kcal
• Fat: 15g (mostly healthy fats from nuts and olive oil)
• Protein: 10g
• Carbohydrates: 45g
• Fiber: 7g
• Sugar: 8g (natural sugars from maple syrup and cranberries)

Keep in mind that nutritional content varies based on actual brands and ingredient sizes you use. This estimate helps give you a general idea of the health benefits and energy value.

Frequently Asked Questions About Autumn Glow Quinoa Bowls

Can I make Autumn Glow Quinoa Bowls ahead of time?

Absolutely. It keeps well in the fridge for up to 3 days. I like making a big batch on Sunday and then enjoying it cold or reheated throughout the week for a quick meal. Just store the dressing separately if you add any to avoid sogginess.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, and so are all the other ingredients here. It’s a great option for anyone avoiding gluten.

Can I swap quinoa for another grain?

You can use couscous, bulgur, or farro instead. Keep in mind cooking times will differ, so adjust accordingly. Quinoa’s unique nutty taste pairs particularly well with the roasted autumn vegetables, though.

What if I don’t have maple syrup? What other sweeteners work?

Honey, agave nectar, or brown rice syrup can be good substitutes if you don’t have maple syrup. Start with less and add more to taste since sweetness levels vary.

Is there a way to make this recipe vegan?

Just leave out the cheese or swap it with a vegan cheese alternative. Everything else in the recipe is plant-based, so making it vegan-friendly is easy.