So, I think I’ve finally hopped on the quinoa train. And yes I’m aware that I’m about 3 years late.
I know I’m not unique when I say that fall is my favorite season. But I’m not quite sure what part of fall is my favorite. Could it be the sweaters and scarves? The boots? Cinnamon in everything? Perhaps. But in all honesty, it may just be the squash.
You see, Mark and I make a little date night out of going to Trader Joe’s every Friday. Once he gets home from work, we head out to our local TJs in search for our weekly groceries.
Last week, however, was a special week. It was the very first week I spotted squash! As soon as I saw the bins stacked high with butternut, spaghetti, acorn, and delicata, I knew we were in for a delicious week.
So much so that I WOULD NOT shut up about the “surprise” I bought to Mark on the way home. I’m pretty sure I mentioned it at least 5 times on our short drive home. As a lover of all-things surprise, however, getting to surprise my guy with squash was a pretty big deal for me.
Total food blogger right here.
ANYWAY. Because I had delicata on hand, and because I’m currently experiencing a newfound craving for quinoa, I knew a bowl like this would be imminent. Add in some other delicious veg and a creamy dreamy sauce, and helloooo dinner every day this fall.
You can pretty much pick and choose which veggies are tickling your fancy at the moment to make your ideal Harvest Quinoa Bowl, but I chose some brussels sprouts, beets, and (of course) my beloved delicata. You just roast everything until it’s nice and caramelized and perfect, then toss everything together and serve. Super duper simple.
And the SAUCE. omgomgomg. If you’re a rosemary fan, it is not to be missed! It’s a simple mixture of almond butter, maple syrup, olive oil, fresh rosemary, and s&p. If you’re not a rosemary fan (which I totally understand because I’ve only just recently become obsessed with it), you can totally do the dressing from this rainbow salad! It’s pretty much the same thing just with garlic instead of rosemary. But either are SO good.
And just incase you’re wondering…
…these bowls are completely #catapproved.
Just kidding. Please don’t serve these to your cat.
Enjoy the flavors of fall, friends! And happy Friday!
Harvest Quinoa Bowls with Maple Almond Rosemary Sauce
https://www.fooduzzi.com/wp-content/uploads/2016/09/harvest-quinoa-bowls-maple-almond-rosemary-dressing-e.jpg
| Prep: | Cook: | Yield: serves 3-4 people | Total: |
A simple quinoa bowl full of fall vegetables and a thick and creamy dressing!
You'll Need...
- For the bowls:
- 1 cup quinoa
- 1 delicata squash, sliced in half and then sliced into 1/2-inch chunks
- 1 lb. brussels sprouts, sliced in half
- 2 Tbsp. olive oil
- salt + pepper
- 1 large cooked beet*, cut into chunks
- sliced almonds, to top
- For the sauce:
- 2 Tbsp. smooth almond butter
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1/2 - 1 tsp. minced rosemary
- salt + pepper
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cook quinoa according to package directions. Once cooked, season with salt and pepper, and set aside.
- While the quinoa is cooking, place sliced delicata squash and brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized and tender. Set aside.
- Make the sauce: Whisk almond butter, olive oil, maple syrup, rosemary, salt, and pepper together. It should be thick yet pourable. If it's too thick, add additional olive oil or water to thin.
- Make the bowls: Add quinoa and cooked veggies to a large bowl and season with salt and pepper. Toss with sauce. Top with sliced almonds.
Additional Notes
*You can roast a raw beet if desired. Or use canned beets. Just make sure they're flavorless.
So I just found out the guy I’m seeing doesn’t like squash! We were in TJs and I’m like “oh yay I love fall because it becomes societally appropriate to eat squash everyday!” And he sort of gave me a side eye and was like “…I don’t like squash.”
For a second I was taken a back, but then realized, MORE FOR ME!
Whaaaat?! Who doesn’t like squash?! But you’re totally right – this is a blessing in disguise :) More for you!
That sauce sounds amazing, and I also just bought squash from TJ’s–literally like 10 minutes ago. Excited to start experimenting with recipes!
Yes! Perfect timing :) Tis the squash season!
I’m heading to TJs this morning so I’m keeping my eyes peeled for some squash. Delicata is literally my favorite fall food— well, besides pumpkin of course. And that sauce!! Ohmygoodnesssss that needs to happen ASAP! Beautiful, as always, Alexa!
YES! I’m right there with you – delicata is my fave :)
This recipe looks scrumptious! I can’t do quinoa so will substitute that with cauliflower riced and roasted, which I love! Can’t wait to try the sauce too…yum! Another great recipe :)
Yum! I love the idea of swapping in some cauliflower here – the more veggies the better!
That sauce sounds way too amazing. I’ve currently got butternut, butter cup and acorn squash in the kitchen with no idea what to do with them. So thanks for this. LOL
Gorgeous <3 im glad you have joined the quinoa club!! that sauce looks incredible and I cant wait to try it!!