Quinoa bowls with apples, Brussels sprouts, raddichio, and goat cheese tossed in zippy orange vinaigrette: A delicious, nutrient-packed way to enjoy seasonal veggies.
- ¾ cup dry red quinoa
- 1½ cups reduced-sodium vegetable broth
- 2½ Tbsp. extra-virgin olive oil, divided
- 2 cups thinly sliced Brussels sprouts
- ⅓ cup finely chopped shallots
- 3 Tbsp. fresh orange juice
- 2 tsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 tsp. fresh thyme leaves
- 1 small head radicchio
- 1½ cups diced apple
- ¼ cup salted pepitas (pumpkin seeds), or nut of choice
- 3 Tbsp. goat cheese
- Bring quinoa and vegetable broth to a boil in a saucepan over medium-high. Reduce heat to medium low, cover, and cook 15 minutes, or until liquid is absorbed and quinoa fluffs with a fork. Transfer to a large mixing bowl; set aside.
- Heat 1 Tbsp. of the oil in a large nonstick skillet over medium. Add Brussels sprouts and shallots; cook 7 to 8 minutes, until golden-brown and softened. Add to bowl with quinoa.
- In a small bowl, combine remaining 1½ Tbsp. oil, orange juice, vinegar, mustard, salt, pepper, and thyme; stir with a whisk.
- Cut radicchio head in half lengthwise. Remove core from radicchio head, and gently break into separate leaves. Add raddichio, apple, and orange-thyme vinaigrette to bowl with quinoa; gently toss to combine. Top with pepitas and goat cheese.
Serving size: ¼th of salad Calories: 307 Fat: 14 gm Saturated fat: 3 gm Carbohydrates: 37 gm Sugar: 10 gm Sodium: 622 mg Fiber: 7 gm Protein: 10 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.