Butternut squash & brussel sprout quinoa bowl

Totally not complaining, but jeeez it’s freezing here in NYC! I get it, it’s supposed to be chilly on the east coast in late January but BRRRR! All I want to do is snuggle up in my fluffy down comforter with an over sized monogram mug of hot passion fruit tea, blast some acoustic pop, light my caramel scented candles and fill my belly with a warm quinoa bowl {current situation}. And I have not ounce of remorse, that’s what winter is about: HIBERNATION.

This is the ultimate bowl of healthy “comfort food” packed with protein and fiber! My fave part about this dish is that 1. It’s delish 2. You can eat it hot or cold and 3. You can store it in your fridge up to 4-5 days! I mean it’s a no brainer-duh!

The mixture of fluffy quinoa, with caramelized butternut squash, roasty-toasty brussels sprouts, sweet dried cranberries and fresh scallions is the perfection combination that will satisfy all cravings. Jar some of these babies up and you will have lunch for the week. Embarrassing fact: You better believe I feel like a trendy b*tch when I use a Mason jar… which is always. Take it or leave it but if you live by the laws of Pinterest you know what I’m talking about.

Enough of the BS, here’s the recipe.

Ingredients: Serving size 4-6

SALAD:

•   1 cup uncooked quinoa + 2 cups water

•   1 lb of cut butternut squash (diced into bite size pieces)

•   1 lb of brussels sprouts (cut into quarters)

•   3 scallions

•   1 tablespoon extra virgin olive oil

•   3 table spoons of dried cranberries

FOR THE DRESSING:

•   1/4 cup red wine vinegar

•   1/4 cup extra virgin olive oil

•   2 teaspoons Dijon mustard

Directions:

1. Preheat oven to 400F
2. Place the chopped butternut squash and brussel sprouts onto two separate baking sheets. Toss with the oil and spread into an even layer.
3. Roast brussle sprouts for about 20 minutes or until roasted, remove from the oven and set them aside. Flip the butternut squash, and continue roasting about an additional 10-20, until caramelized.
4. In the meantime, cook the quinoa by adding the quinoa into a medium pot along with 2 cups water. Bring to a low boil, until the water is absorbed and the quinoa is fluffy.
5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
6. When the vegetables are finished roasting, spoon them into a large serving bowl. Stir in the quinoa, dried cranberries and scallions.
7. Whisk dressing and pour into the mixing bowl.
8. Serve & enjoy!