Fall Quinoa Bowl

Fall Quinoa Bowl

Tired of the same old rice Bowl? Try our Fall Quinoa Bowl recipe! Sauteed winter veggies and dried fruit make for a sweet and savory combination.
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Course: Main Course
Cuisine: American
Keyword: fall, quinoa, Recipes, Simple Recipes, vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 445kcal
Author: Two Chef Mission

Equipment

  • Cutting Board
  • Chef Knife
  • pot w/ lid
  • Saute Pan
  • Heat resistant spoon/spatula

Ingredients

  • 1 cup Quinoa
  • 2 Tbsp Golden Raisins
  • 1 Tbsp Dried Cherries rough chop
  • 2 Tbsp Pepitas
  • 1/2 each Onion diced
  • 1 each Carrot peeled and diced
  • 1 each Turnip diced
  • 1 Tbsp Thyme chopped
  • 1/2 Tbsp Rosemary chopped
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed
US Customary – Metric

Instructions

  • Cook the quinoa
  • Heat a saute pan and add in a bit of oil. Add in the onion, season and cook 1 minute.
  • Add in the carrot, turnips, and herbs. Cook 3-4 minutes. Add in the pepitas, golden raisins and dry cherries. Cook 4 minutes.
  • Toss in the cooked quinoa. Add in a little more oil and toss together. Adjust seasoning if needed and remove from heat.
  • Serve & Enjoy!

Nutrition

Calories: 445kcal | Carbohydrates: 74g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 693mg | Fiber: 9g | Sugar: 13g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 6mg
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