Description
Roasted butternut squash and brussels sprouts mingle with fluffy quinoa, kale, and chickpeas, then tossed in a silky fig-infused balsamic vinaigrette. Each spoonful offers a perfect harmony of sweet, tangy, and earthy notes.
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 cups butternut squash peeled and cubed
- 2 cups brussels sprouts halved
- 2 tablespoons olive oil
- 4 cups kale stems removed and chopped
- 1 can 15 ounce chickpeas drained and rinsed
- 1/4 cup pepitas
- 2 tablespoons dried cranberries
- 4 medium dried figs chopped
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Rinse quinoa under cold water then combine with water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover and simmer for 15 minutes until water is absorbed.
- Spread butternut squash and brussels sprouts on a baking sheet and toss with olive oil, salt and pepper.
- Roast vegetables in the oven for 20 to 25 minutes until tender and caramelized, stirring halfway through.
- Toast pepitas in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then set aside.
- In a food processor, combine dried figs, balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt and black pepper and blend until smooth.
- Divide cooked quinoa among bowls, then top with roasted vegetables, kale, chickpeas, pepitas and dried cranberries.
- Drizzle with fig balsamic vinaigrette and serve immediately.
Notes
- Bowls can be prepped ahead and stored separately from dressing for up to 2 days.
- Swap kale for spinach or arugula to vary the greens.
- Replace honey with maple syrup for a vegan dressing.
- Leftover vinaigrette keeps in the refrigerator for up to one week.