Roasted Grape & Squash Quinoa Bowl

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 2 cups water or vegetable broth
• 3 cups cubed delicata or butternut squash
• 2 cups red seedless grapes
• 3 Tbsp divided olive oil
• 1 tsp divided kosher salt
• 1/2 tsp black pepper
• 3 cups baby arugula
• 1/2 cup crumbled goat cheese
• 1/3 cup chopped toasted walnuts
• 2 Tbsp fresh lemon juice
• 1 tsp honey
• 2 Tbsp chopped fresh parsley

Instructions

1. 1Rinse the quinoa under cold water until the water runs clearer, then combine with water or broth and salt in a saucepan.
2. 2Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until the liquid is absorbed and the grains are fluffy; remove from heat and steam covered 5 more minutes.
3. 3Meanwhile preheat the oven to 425°F and line a large sheet pan with parchment.
4. 4Toss the squash cubes with part of the olive oil, salt, and pepper and spread on one side of the pan.
5. 5Toss the whole grapes with a little more olive oil and salt and place them on the other side of the same pan.
6. 6Roast 18 to 22 minutes, shaking once, until the squash is tender and caramelized at the edges and the grapes are blistered and jammy.
7. 7Fluff the quinoa with a fork and divide it among four bowls or pack into meal-prep containers.
8. 8Whisk the remaining olive oil with lemon juice, honey, and salt for a light dressing—no heavy sauce.
9. 9Add arugula to each bowl, then spoon over the warm roasted squash and grapes so the greens wilt slightly.
10. 10Drizzle the lemon dressing over everything and toss gently right in the bowl.
11. 11Top with crumbled goat cheese, toasted walnuts, and chopped parsley.
12. 12Serve warm or at room temperature; the bowls travel well for potlucks and hold up for next-day lunch packs.