Autumn Quinoa Bowls with Orange-Thyme Vinaigrette
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Autumn quinoa bowls with apples, Brussels, raddichio, and goat cheese tossed in zippy orange vinaigrette: A delicious, nutrient-packed way to enjoy fall's bounty.
  • ¾ cup dry red quinoa
  • 1½ cups reduced-sodium vegetable broth
  • 2½ Tbsp. extra-virgin olive oil, divided
  • 2 cups thinly sliced Brussels sprouts
  • ⅓ cup finely chopped shallots
  • 3 Tbsp. fresh orange juice
  • 2 tsp. apple cider vinegar
  • 1 tsp. dijon mustard
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 tsp. fresh thyme leaves
  • 1 small head radicchio
  • 1½ cups diced apple
  • ¼ cup salted pepitas (pumpkin seeds), or nut of choice
  • 3 Tbsp. goat cheese
  1. 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.
  2. 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.
  3. In a small bowl, combine remaining 1½ Tbsp. oil, orange juice, vinegar, mustard, salt, pepper, and thyme; stir with a whisk.
  4. 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.
Nutrition Information
Serving size: ¼th of salad Calories: 307 Fat: 14 gm Saturated fat: 3 gm Carbohydrates: 37 gm Sugar: 10 gm Sodium: 622 mg Fiber: 7 gm Protein: 10 gm
Recipe by Dishing Out Health at