Harvest Grain Bowl with Roasted Squash & Apples
Apples and squash meet Mediterranean flavors in this fall harvest grain bowl recipe.
Harvest Grain Bowl with Roasted Squash & Apples
Photo Credit : Liz Neily | Styled and Photographed by Liz NeilyApples and squash meet Mediterranean flavors in this fall harvest grain bowl recipe.
Yield:
8 servingsFor the grain bowl
Ingredients
1 1/2 cups quinoa
3 cups water
1 pound butternut squash (neck part), peeled and cut into thin half-moons
2 large, firm sweet-tart apples
1 can chickpeas, drained, rinsed, and patted dry
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves, divided
3 ounces feta cheese, crumbled
Instructions
Preheat your oven to 425°. Put the quinoa in a fine mesh strainer and rinse well. Put quinoa and water in a 3- or 4-quart saucepan over high heat. Cover and bring to a boil. Reduce heat to low and let quinoa cook until all the water is absorbed, 15 to 20 minutes. Pull it off the heat and let steam, covered, until ready to use.
Meanwhile, line two large rimmed baking sheets with parchment paper. In a large bowl, toss the squash, apple slices, and chickpeas with the olive oil, salt, and pepper, then divide them between the two baking sheets. Roast for 15 minutes. Remove the pans from the oven and flip the squash and apple slices over, then return to the oven and continue roasting until golden, 10 to 15 minutes more.
For the dressing
Ingredients
1/4 cup fresh lime juice (about 2 large limes)
1 tablespoon honey
1 large clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons olive oil
Instructions
Make the dressing: In a small jar with a tight-fitting lid, shake the lime juice, honey, garlic, and salt. Add the olive oil and shake until combined.
Pour half of the dressing over the cooked quinoa and add half of the chopped parsley. Stir with a fork to fluff and combine. Pour the quinoa into a wide serving bowl. When the vegetables and fruit are done roasting, arrange them atop the quinoa along with the feta and remaining parsley. Pour the remaining dressing over all and serve warm or at room temperature.
