Honey Harvest Quinoa
Celebrate the vibrant flavors of fall with Honey Harvest Quinoa, a wholesome and colorful dish that perfectly balances sweet, savory, and nutty elements. This recipe combines fluffy quinoa, roasted butternut squash, and caramelized Brussels sprouts with a drizzle of honey-cinnamon dressing for a touch of natural sweetness. Dried cranberries and crunchy pecans add bursts of texture and flavor, while a garnish of fresh parsley brings a bright, herbaceous finish. Perfect as a nutrient-packed side dish or a satisfying vegetarian main course, this easy-to-make recipe is ready in just 40 minutes and highlights the best of seasonal ingredients. Whether served warm or at room temperature, Honey Harvest Quinoa is a versatile and crowd-pleasing addition to any meal.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup butternut squash, peeled and diced
- 1 cup brussels sprouts, halved
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 quarter cup dried cranberries
- 1 quarter cup pecans, chopped
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, bring 2 cups of water to a boil. Rinse 1 cup of quinoa under cold water, then add it to the boiling water. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Turn off the heat and let the quinoa sit, covered, for 5 additional minutes. Fluff with a fork.
While the quinoa cooks, toss the diced butternut squash and halved brussels sprouts with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the oven for 20 minutes, flipping halfway through, until tender and slightly caramelized.
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of honey, and 0.5 teaspoons of cinnamon.
In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and chopped pecans. Drizzle the honey mixture over the top and gently toss to combine.
Taste and adjust seasonings if needed. Transfer the mixture to a serving dish and sprinkle with fresh parsley for garnish.
Serve warm or at room temperature as a flavorful side dish or hearty vegetarian main course.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 142.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2467 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
