Autumn quinoa bowls with apple, Brussels, raddichio, and goat cheese tossed in zippy orange vinaigrette: A delicious, nutrient-packed way to enjoy fall’s bounty.I love a cozy fall soup or latte as much as the next girl, but fall grain bowls are what really make my heart sing. You simply cannot beat layers of vegetables, chewy grains, and tangy dressings mixed together in a bowl of bliss.
This is one of my top favorite bowl combinations ever. Sweet-tart apples soften the bitter edge of raddichio, while goat cheese adds welcome creaminess and brings all the elements together. For an alt-crouton experience, I love a mix of nuts and seeds. Here, I used a mix of toasted hazelnuts and pumpkin seeds, but feel free to throw in whatever you have on hand: sunflower seeds, hemp, pecans, or walnuts would also be lovely. No one would protest if you tossed a handful of golden raisins in here, too.
It’s all about mixing and matching the veggies and proteins you like to make your bowl sing. And to give whole grains the love they deserve. Because they really are nutritional all-stars.Using quinoa amps up the protein in this meat-free recipe, but feel free to toss in shredded rotisserie chicken or a soft-boiled egg for a bigger boost. And incase you’re wondering, this holds BEAUTIFULLY for leftovers. Make it on Sunday and enjoy it for workday lunches for the next two or three days.
Delicious, nutritious, and guaranteed to elevate your desk lunch. We’ve got a winner here, folks.
Autumn Quinoa Bowls with Orange-Thyme Vinaigrette
- 3/4 cup dry red quinoa
- 1 1/2 cups reduced-sodium vegetable broth
- 2 1/2 Tbsp. extra-virgin olive oil divided
- 2 cups thinly sliced Brussels sprouts
- 1/3 cup finely chopped shallots
- 3 Tbsp. fresh orange juice
- 2 tsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. fresh thyme leaves
- 1 small head radicchio
- 1 1/2 cups diced apple
- 1/4 cup salted pepitas pumpkin seeds, or nut of choice
- 3 Tbsp. goat cheese
- Bring quinoa and vegetable broth to a boil in a saucepan over medium-high. Reduce heat to medium-low, cover, and cook 15 minutes, or until liquid is absorbed and quinoa fluffs with a fork. Transfer to a large mixing bowl; set aside.
- Heat 1 Tbsp. of the oil in a large nonstick skillet over medium. Add Brussels and shallots; cook 7 to 8 minutes, until golden-brown and softened. Add to bowl with quinoa.
- In a small bowl, combine remaining 1 1/2 Tbsp. oil, orange juice, vinegar, mustard, salt, pepper, and thyme; stir with a whisk.
- Cut radicchio head in half lengthwise. Remove core from radicchio head, and gently break into separate leaves. Add raddichio, apple, and orange-thyme vinaigrette to bowl with quinoa; gently toss to combine. Top with pepitas and goat cheese.