Description
A nutritious and hearty autumn grain bowl featuring roasted pumpkin seeds, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted pumpkin seeds
- 1 cup kale, chopped
- 1/2 cup cranberries
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and drain.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
- While quinoa cooks, preheat the oven to 350°F (175°C) and spread pumpkin seeds on a baking sheet. Roast for 10-15 minutes until golden.
- In a large bowl, combine cooked quinoa, chopped kale, cranberries, and feta cheese.
- In a small bowl, whisk together olive oil, maple syrup, salt, and pepper. Drizzle over the grain bowl and toss to combine.
- Top with roasted pumpkin seeds before serving.
Notes
- Feel free to add other seasonal vegetables.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Autumn Grain Bowl, Roasted Pumpkin Seeds, Healthy Recipe, Quinoa Salad