We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Quinoa and Roasted Vegetable Bowl
Autumn Quinoa and Roasted Vegetable Bowl

Autumn Quinoa and Roasted Vegetable Bowl
A nourishing bowl featuring seasonal roasted vegetables and protein-rich quinoa.
Autumn Quinoa and Roasted Vegetable Bowl
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 150
    g
     brussels sprouts
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 30
    g
     pumpkin seeds
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Quinoa and Roasted Vegetable Bowl
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Peel and cube the butternut squash. Halve the brussels sprouts and slice the red onion.
  4. Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet.
  5. Roast in the oven for 25-30 minutes until tender and golden.
  6. In a large bowl, combine cooked quinoa, roasted vegetables, crumbled feta, and pumpkin seeds.
  7. Drizzle with lemon juice and toss gently to combine.
  8. Serve warm or at room temperature.
Nutrition Per Serving 780 g Per 100g
Energy 688 kcal 88 kcal
Protein 22 g 2.8 g
Fibre 12 g 1.5 g
Salt 1.5 g 0.2 g
Sugar 8 g 1.0 g
Carbohydrates 80 g 10.3 g
Fat 32 g 4.1 g
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 150
    g
     brussels sprouts
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 30
    g
     pumpkin seeds
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Peel and cube the butternut squash. Halve the brussels sprouts and slice the red onion.

Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet.

Roast in the oven for 25-30 minutes until tender and golden.

In a large bowl, combine cooked quinoa, roasted vegetables, crumbled feta, and pumpkin seeds.

Drizzle with lemon juice and toss gently to combine.

Serve warm or at room temperature.

Contact About
Privacy Policy Terms of Service Sitemap