Harvest Bowl

Ingredients

• •1 cup quinoa
• •2 cups butternut squash, cubed
• •1 medium red bell pepper, chopped
• •1 cup Brussels sprouts, halved
• •1 red onion, sliced
• •3 tablespoons olive oil
• •2 tablespoons balsamic vinegar
• •1 tablespoon Dijon mustard
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup dried cranberries
• •1/4 cup pumpkin seeds

Directions

1. 1Cook quinoa according to package directions, then set aside to cool.
2. 2Toss butternut squash, bell pepper, Brussels sprouts, and red onion with 2 tablespoons olive oil, salt, and pepper.
3. 3Roast vegetables at 425°F for 25 minutes until golden and tender.
4. 4Whisk together remaining olive oil, balsamic vinegar, and Dijon mustard to make the dressing.
5. 5Divide cooked quinoa between bowls and top with roasted vegetables.
6. 6Drizzle dressing over each bowl and garnish with cranberries and pumpkin seeds.

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