Quinoa Winter Bowl with Roasted Vegetables, Cranberries and Balsamic Glaze
This Quinoa Winter Bowl is simple to prepare and is perfect for serving as a light evening meal or lunch. I find it makes a great ‘make ahead’ option and can be warmed through in a frying pan before serving. It can also be served cold and any leftovers make a great addition to lunchboxes.
Ingredients
- 500 g / 3 cups sweet potato peeled and diced into small pieces (about 2cm x 2cm x 1.5cm / ¾” x ¾” x ½”))
- 2 TBSP olive oil divided
- 16-20 brussels sprouts trimmed and halved lengthways
- 300 g / 1½ cups quinoa
- 720 ml / 3 cups water
- 1 TBSP toasted sesame oil
- 1-2 TBSP sweet white miso (I used Clearspring Sweet White Miso)
- 55 g / ⅓ cup dried cranberries
- 38 g / ¼ cup pumpkin seeds raw or toasted
- Balsamic glaze for drizzling (See Note 2)
- Salt and freshly ground black pepper
Instructions
- Pre-heat the oven to 210C (190C fan) / 410F. Line two baking trays with non-stick baking paper.
- Place the diced sweet potato in a large mixing bowl. Drizzle in 1 TBSP olive oil and stir until thoroughly coated. Transfer the potato to a prepared baking tray and distribute in a single layer. Season with salt. Roast for 30 minutes, or until cooked through.
- Tip the brussels sprouts into the mixing bowl. Drizzle in 1 TBSP olive oil and stir through. Transfer the sprouts to the second baking tray. Arrange the sprouts cut side facing down. Season with salt (and black pepper, if desired).
- When the sweet potatoes have roasted for 10 minutes, add the sprouts to the oven. Roast for 15 minutes, then flip them over and roast for a further 5 minutes, or until browned on both sides.
- While the veggies are roasting, prepare the quinoa. First, rinse the quinoa (see Tip 1 below), then thoroughly drain and transfer to a saucepan. Add 3 cups water. Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 15 minutes, or until the water has been absorbed and the quinoa is fluffy. Remove from the heat and leave to rest, covered with a lid, for 5 minutes. Drizzle in 2 tsp toasted sesame oil and stir through with a fork. Add 1-2 TBSP white miso and stir through until the quinoa is coated. Taste test and add more sesame oil/white miso if desired.
- Tip the quinoa into the mixing bowl. Add the roasted veggies, cranberries and pumpkin seeds, and stir through. Transfer to bowls. Just before serving, add a drizzle of balsamic glaze.
- This dish will keep for up to five days in the refrigerator.
Notes
Tip 1: To rinse quinoa, place it in a fine mesh sieve and rinse under cold running water, agitating it with your fingers for a couple of minutes.
Tip 2: If there is no shop-bought balsamic glaze on hand, I make my own by simmering ⅓ cup balsamic vinegar and 1 TBSP coconut sugar in a small pan, stirring from time to time. As soon as it starts to thicken, I remove it from the heat (it continues to thicken as it cools). I find this home-made version is best used immediately.
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