Fall Quinoa Bowl

Fall Quinoa Bowl

Two Chef Mission
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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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 445 kcal


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


  • 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


  • 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!


Calories: 445kcalCarbohydrates: 74gProtein: 16gFat: 10gSaturated Fat: 2gSodium: 9mgPotassium: 693mgFiber: 9gSugar: 13gVitamin A: 542IUVitamin C: 7mgCalcium: 79mgIron: 6mg
Keyword fall, quinoa, Recipes, Simple Recipes, vegetables
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