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  • Writer's pictureJenn Clayton

Harvest Quinoa Bowl

All the flavors of Fall- full of WHOLE REAL food and absolutely yummy!

The dressing is FIRE!! So delish and top it with your favorite protein for a boost!

Full recipe in video below

RECIPE:

  • 1 cup Low Fat Plain Greek Yogurt

  • ½ cup pumpkin puree

  • 2 teaspoons pumpkin pie spice

  • 2 tablespoons sugar free maple syrup

  • 2 tablespoons unfiltered apple cider vinegar

  • ¼ cup water


For the Salad:

  • 2 cups romaine lettuce chopped

  • 2 cups cooked quinoa

  • 2 cups roasted butternut squash

  • 2 cups roasted red beets

  • 1 fuji apple diced

  • ¼ cup pecans

  • ¼ cup dried low sugar cranberries

For the dressing:

  • In a large bowl, pour the Yogurt in the bowl. Then add in the pumpkin puree, pumpkin pie spice, maple syrup, and unfiltered apple cider vinegar. Whisk together then begin to slowly whisk in the water. Whisk until well mixed for about 30 seconds.

  • Pour into a dressing container or mason jar and refrigerate for up to 1 week (or expiration date on yogurt container).


For the Salad:

  • Divide chopped romaine lettuce between four large pasta-size bowls. Then divide the cooked quinoa, roasted butternut squash, and roasted beets evenly among the salad bowls.

  • Dice an apple and divide evenly among bowls. Sprinkle on the pecans and dried cranberries, and repeat until each bowl has the toppings. Then pour the Pumpkin Yogurt Dressing on top. Enjoy immediately.

4 Servings:

262 Calories

7g Fat

43g Carbs

10g Protein


Recipe inspiration from katiescucina.com






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