Name: Fall Meals That Comfort: 5 Steps to Cozy Veggie Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 medium butternut squash, diced; 1 red onion, chopped; 2 cups Brussels sprouts, halved; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 cup walnuts, chopped; 1/4 cup dried cranberries

Jump to Recipe·Print Recipe

Ah, fall! There’s just something magical about the crisp air and the colorful leaves that makes me want to cozy up in the kitchen. I absolutely adore creating heartwarming meals during this season, and this roasted vegetable and quinoa dish is one of my favorites! It’s not only vibrant and delicious but also packed with nutrients that keep you feeling great as the weather cools down. The combination of sweet butternut squash, earthy Brussels sprouts, and crunchy walnuts creates a delightful medley of flavors and textures that warms me right up on chilly days. Trust me, once you try this comforting dish, you’ll be coming back for seconds! It’s the perfect addition to your fall meals lineup, and I can’t wait to share how easy it is to whip up!

fall meals - detail 1

Ingredients List

1 cup quinoa, rinsed
2 cups vegetable broth
1 medium butternut squash, diced
1 red onion, chopped
2 cups Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 cup walnuts, chopped
1/4 cup dried cranberries

How to Prepare Instructions

Step 1: Preheat and Rinse

First things first, you’ll want to preheat your oven to 400°F (200°C). This is super important because it ensures your veggies roast perfectly! While that’s heating up, rinse your quinoa under cold water in a fine mesh strainer. This helps remove any bitterness and really makes a difference in flavor!

Step 2: Cook the Quinoa

In a medium pot, combine the rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15 minutes. You’ll know it’s done when all the broth has absorbed and the quinoa appears fluffy. You can even give it a little taste to make sure it’s just right!

Step 3: Prepare the Vegetables

While the quinoa is cooking, grab a baking sheet and spread out the diced butternut squash, chopped red onion, and halved Brussels sprouts. Drizzle them with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and dried thyme. Make sure to cut the vegetables into similar sizes so they cook evenly and get that lovely roasted flavor!

Step 4: Roast the Vegetables

Pop the baking sheet into your preheated oven and roast the veggies for about 25-30 minutes. Halfway through, give them a stir to ensure they brown nicely on all sides. You’ll want them to be tender and slightly caramelized—yum!

Step 5: Combine and Serve

Once the quinoa is fluffy and the vegetables are roasted to perfection, it’s time to combine them! In a large bowl, fluff the quinoa with a fork, then gently fold in the roasted veggies, chopped walnuts, and dried cranberries. Be careful not to mash anything—just mix it all together lovingly, and you’re ready to serve this cozy fall meal warm!

FAQ Section

Can I use other vegetables?

Absolutely! One of the best things about this recipe is its flexibility. Feel free to swap in any seasonal vegetables you love—carrots, sweet potatoes, or even zucchini would be fantastic!

How do I store leftovers?

To keep your delicious leftovers fresh, simply transfer them to an airtight container and pop them in the fridge. They’ll stay tasty for about 3-4 days—perfect for quick meals!

Is this recipe gluten-free?

You bet! Quinoa is naturally gluten-free, making this dish a great option for anyone with gluten sensitivities. Enjoy this cozy fall meal without any worries!

Why You’ll Love This Recipe

Quick to make—perfect for busy weeknights!
Packed with nutrients from fresh vegetables and quinoa
Comforting flavors that warm you from the inside out
Vegan-friendly, so everyone can enjoy it
Absolutely perfect for cozy fall meals and gatherings

Tips for Success

To make sure your roasted vegetable and quinoa dish turns out perfectly, here are a few of my favorite tips! First, don’t be afraid to adjust the seasoning—taste as you go! A little extra salt or a sprinkle of your favorite herbs can elevate the flavor. If you prefer a bit of heat, a pinch of red pepper flakes is a fantastic addition. Also, keep an eye on your vegetables while they roast; every oven is different, so you might need to adjust the cooking time slightly. Lastly, for a delightful crunch, toast the walnuts in a dry skillet for a few minutes before adding them in—trust me, it’s worth it!

Nutritional Information Section

This roasted vegetable and quinoa dish is not only delicious but also nutritious! Each serving is estimated to contain around 350 calories, 15g of fat, 10g of protein, and 45g of carbohydrates. Keep in mind that these numbers can vary based on specific ingredients, but it’s a wholesome choice for your fall meals!

Serving Suggestions

This roasted vegetable and quinoa dish is delightful on its own, but you can easily elevate your meal with a few simple sides! Consider serving it alongside a crisp green salad with a tangy vinaigrette or some warm crusty bread for a comforting touch. A dollop of creamy avocado or a sprinkle of feta cheese also adds a delicious finish!

Share Your Experience

I’d love to hear how your roasted vegetable and quinoa dish turns out! Please leave a comment below sharing your thoughts or any twists you made to the recipe. If you snap a photo, don’t hesitate to share it on social media and tag me. Happy cooking, and enjoy every bite!

Fall Meals That Comfort: 5 Steps to Cozy Veggie Quinoa

Author: Julia marin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A cozy fall meal featuring roasted vegetables and quinoa.

Instructions

Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water.
In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
While quinoa cooks, place butternut squash, red onion, and Brussels sprouts on a baking sheet.
Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and thyme. Toss to coat.
Roast the vegetables for 25-30 minutes, stirring halfway through.
Once quinoa is done, fluff it with a fork.
Add the roasted vegetables, walnuts, and cranberries to the quinoa.
Mix gently to combine.
Serve warm and enjoy.