Quinoa Winter Bowl with Roasted Vegetables, Cranberries and Balsamic Glaze

In today’s post, I’m sharing a recipe for a delicious quinoa bowl that’s just perfect for serving this time of year. It features roasted veggies, dried cranberries and crunchy pumpkin seeds, topped with a sweet balsamic glaze. We’ve been enjoying it as a light evening meal, with leftovers served for lunches later in the week. It can even be served cold, and Lucien’s been taking it to school in his lunchbox.

I must admit that I never used to be a fan of quinoa. I found the texture and flavour of plain quinoa quite strange and not particularly appealing. However, I discovered a couple of key steps that make it much more palatable…

  1. Ensure the quinoa is thoroughly rinsed before cooking to remove the bitter saponin coating.
  2. Flavour the quinoa using seasoning or a dressing.

One of my favourite ways to flavour quinoa is using a combination of toasted sesame oil and sweet white miso. These seasonings not only add a delicious savoury flavour but they also enhance the texture of the grain. (This is also my favourite way to flavour my Quinoa Sushi Rolls).

Quinoa has lots of health benefits, so I’m happy that I found a way to really enjoy the grain, rather than just eating it because ‘it’s good for me’!

For this Winter quinoa bowl, I use a combination of roasted sweet potato and brussels sprouts. This dish has been a great way to entice Lucien to eat more sprouts. He won’t touch the boiled or steamed varieties, but he’ll happily eat pan-fried or roasted sprouts. One of his favourite sprout recipes is the Brussels Sprout Hash with Balsamic Red Onions & Pecans (p76 of the Bit of the Good Stuff cookbook) but I think this one is a close second. Of course, if you’re not a fan of brussels sprouts in any shape or form, feel free to leave them out or substitute with another roasted vegetable.

This bowl is super easy to prepare. While the veggies are roasting, I cook the quinoa and prepare the Balsamic glaze (if using a home-made one rather than shop-bought). Once everything is cooked through, it’s simply a case of mixing the quinoa, veggies, cranberries and pumpkin seeds together.

I recently discovered that pumpkin seeds can vary enormously in flavour, size and colour. For this recipe, I used Suma’s organic pumpkin seeds which are smaller, lighter in colour and far tastier than the ones I’d previously bought from a big supermarket. I didn’t need to toast the Suma seeds to improve the flavour as they were tasty raw.

Just before serving, the bowl is dressed with a drizzle of balsamic glaze, which adds a beautifully rich, sweet and tangy flavour. Balsamic glaze is widely available in UK food shops, however if you can’t get your hands on some, it’s easy to make your own. Check out the tips in the recipe below to see how I do it.

This bowl is not only tasty, but it’s packed full of nutrient-rich ingredients, which help to keep us in good health. In particular, this dish is a good source of…
– Protein, Complex Carbohydrates and Fibre
– Vitamins A, B, C & K
– Minerals Zinc, Magnesium, Copper, Manganese, Potassium and Iron
– Antioxidant Phytonutrients, including Glucosinolates, which help boost the immune system and protect against disease

This recipe is being shared with the Suma Blogger’s Network. Big thank you to Suma for supplying the following products used in this recipe…

Suma Organic Quinoa
Suma Organic Pumpkin Seeds
Clearspring Sweet White Miso
Meridian Organic Toasted Sesame Oil
Aspall Organic Balsamic Vinegar

And just before I go, in case you missed the announcement on my social media channels, the digital version of the Bit of the Good Stuff Cookbook launched last week ✨ Available to order from my Bookshop, it’s in PDF format, so compatible with any computer or tablet. The book is currently on sale for £5.50 and all profits are being donated to Tower Hill Stables Animal Sanctuary in Essex. If you haven’t got a copy of the book already, the digital version is a great way to treat yourself to over 100 family-friendly vegan recipes and help feed some rescued animals at the same time 🐴🐮🐷  Win-Win!!












5 thoughts on “Quinoa Winter Bowl with Roasted Vegetables, Cranberries and Balsamic Glaze

  1. Sesame oil and miso are a match made in Heaven, aren’t they?

    I really like quinoa but I agree that it’s pretty meh on its own. If I’m having it in a salad, I cook it in stock, which makes it rather yummy!

    This bowl looks wonderful, and I totally get why Lucien doesn’t like boiled or steamed sprouts – they’re nasty! So much better when roasted or fried (they’re great in stir-fries too)!

    I’m thinking this would make a great side dish for my vegan Christmas table… if I can manage to not keep dipping into it (testing, of course!) beforehand!

    Have pinned for later! xx

  2. I love bowls, I love quinoa and I love Christmassy flavours so this recipe is one I will try for sure… maybe even for Christmas dinner!
    We have some UK grown organic quinoa at the moment. I think it has a better flavour. It is browner and absorbs more water than quinoa from South America.

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