Cranberry Apple Quinoa Harvest Bowls
A delightful blend of sweet apples, tart cranberries, and nutty quinoa, perfect for a vegan fall dinner.
Equipment
- 1 Medium Saucepan
- 1 Large mixing bowl
- 1 Whisk
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 large apple diced
- 1/2 cup fresh cranberries
- 1/4 cup maple syrup
- 1/4 tsp cinnamon
Optional Add-Ins
- 1/4 cup chopped walnuts
- 1/4 cup pumpkin seeds
Instructions
Preparation
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- While the quinoa is cooking, dice the apple and measure out the cranberries and maple syrup.
- In a large mixing bowl, combine the cooked quinoa, diced apple, fresh cranberries, maple syrup, and cinnamon. Toss gently to combine.
Serving
- Divide the quinoa mixture into bowls. Top with chopped walnuts and pumpkin seeds if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For a deeper flavor, toast the quinoa for a few minutes before cooking.
Ingredient Substitutions: Use brown sugar instead of maple syrup if needed.
How to Serve: Enjoy warm or at room temperature.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Prepare quinoa ahead and store separately. Combine with other ingredients before serving.
Ingredient Substitutions: Use brown sugar instead of maple syrup if needed.
How to Serve: Enjoy warm or at room temperature.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Prepare quinoa ahead and store separately. Combine with other ingredients before serving.