Autumn Quinoa Bowls with Orange-Thyme Vinaigrette
Autumn quinoa bowls with apples, Brussels, raddichio, and goat cheese tossed in zippy orange vinaigrette: A delicious, nutrient-packed way to enjoy fall's bounty.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup dry red quinoa
- 1 1/2 cups reduced-sodium vegetable broth
- 2 1/2 Tbsp. extra-virgin olive oil (divided)
- 2 cups thinly sliced Brussels sprouts
- 1/3 cup finely chopped shallots
- 3 Tbsp. fresh orange juice
- 2 tsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. fresh thyme leaves
- 1 small head radicchio
- 1 1/2 cups diced apple
- 1/4 cup salted pepitas (pumpkin seeds, or nut of choice)
- 3 Tbsp. goat cheese
Instructions
- 1
Bring quinoa and vegetable broth to a boil in a saucepan over medium-high. Reduce heat to medium-low, cover, and cook 15 minutes, or until liquid is absorbed and quinoa fluffs with a fork. Transfer to a large mixing bowl; set aside.
- 2
Heat 1 Tbsp. of the oil in a large nonstick skillet over medium. Add Brussels and shallots; cook 7 to 8 minutes, until golden-brown and softened. Add to bowl with quinoa.
- 3
In a small bowl, combine remaining 1 1/2 Tbsp. oil, orange juice, vinegar, mustard, salt, pepper, and thyme; stir with a whisk.
- 4
Cut radicchio head in half lengthwise. Remove core from radicchio head, and gently break into separate leaves. Add raddichio, apple, and orange-thyme vinaigrette to bowl with quinoa; gently toss to combine. Top with pepitas and goat cheese.