A Harvest Quinoa Bowl is the kind of meal that brings together everything comforting about fall—warm roasted vegetables, hearty grains, sweet fruits, and crunchy toppings. What makes this bowl special is how naturally balanced it feels. Every bite includes a mix of textures: tender squash, crisp apples, fluffy quinoa, toasted nuts, and a bright dressing that pulls it all together.
I’ve made variations of harvest bowls for years, especially during cooler months when produce like squash, apples, and Brussels sprouts are at their best. What I love most about this recipe is its flexibility. You can customize the bowl depending on what’s in your kitchen, and it always tastes wholesome and satisfying. It’s a recipe that rewards simple, seasonal ingredients.
Why Harvest Quinoa Bowls Are So Loved
A good quinoa bowl checks all the boxes: hearty, nutrient-dense, colorful, and deeply flavorful. Here’s why this one stands out:
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Balanced nutrition from whole grains, vegetables, lean proteins (optional), and healthy fats.
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Seasonal roasted vegetables that add natural sweetness and warmth.
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Great texture contrast with toppings like nuts, seeds, or dried fruit.
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A make-ahead friendly base, perfect for meal prep.
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Customizable flavors—from spicy to sweet to savory depending on the dressing.
Every component plays a thoughtful role, making this bowl feel satisfying without being heavy.
Equipment You’ll Need
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Large baking sheet
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Mixing bowls
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Medium saucepan with lid (for cooking quinoa)
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Sharp knife
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Cutting board
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Whisk (for dressing)
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Measuring cups and spoons
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Spatula or wooden spoon
Ingredients List
For the Bowl
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1 cup quinoa, rinsed
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2 cups vegetable broth or water
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2 cups butternut squash, cubed
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1 cup Brussels sprouts, halved
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1 medium apple, thinly sliced
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½ cup dried cranberries
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¼ cup toasted pecans or walnuts
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¼ cup feta cheese (optional)
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Olive oil
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Salt and black pepper
For the Dressing
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3 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 tablespoon maple syrup or honey
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Optional Add-Ins
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Roasted sweet potatoes
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Kale or spinach
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Roasted chickpeas
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Grilled chicken or salmon
Timing and Servings
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
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Servings: 4 bowls
How to Make a Harvest Quinoa Bowl
Step 1. Cook the Quinoa
Add rinsed quinoa and broth to a saucepan. Bring to a boil, reduce heat, cover, and cook until fluffy and water is absorbed. Let it rest for a few minutes before fluffing with a fork.
Step 2. Roast the Vegetables
Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until caramelized and tender. This roasting step deepens their flavor and adds the warmth that defines a fall bowl.
Step 3. Prepare the Fresh Components
Slice the apple thinly so it adds crispness without overpowering the bowl. Toast nuts lightly if you prefer extra crunch and aroma.
Step 4. Make the Dressing
Whisk together olive oil, vinegar, mustard, and maple syrup until creamy. Taste and adjust—sometimes a bit more acidity or sweetness balances the flavors perfectly.
Step 5. Assemble the Bowl
Layer warm quinoa in each serving bowl. Add roasted vegetables, apple slices, cranberries, and nuts. Drizzle with dressing, sprinkle with feta if using, and finish with fresh herbs if you like.
Serving Suggestions
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Serve warm for a hearty dinner or chilled for a refreshing lunch.
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Add grilled chicken, tofu, or salmon for more protein.
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Replace quinoa with farro or brown rice if you prefer other grains.
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Enjoy as a meal-prep lunch—it stores beautifully in the fridge.
Nutritional Facts (Approximate Per Serving)
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Calories: 350–420
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Protein: 9–12 g
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Carbohydrates: 50–56 g
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Fat: 12–16 g
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Fiber: 6–8 g
Expert Tips for the Best Bowl
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Rinse quinoa well to remove bitterness.
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Roast vegetables on high heat for deep caramelization.
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Add apples at the end so they stay crisp.
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Use real maple syrup—it gives a smoother flavor than artificial versions.
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Make extra dressing; it works well on salads throughout the week.
These small touches make the bowl taste more vibrant and well-rounded.
If easy lunches are your priority, try Shrimp Avocado Mango Bowl, Buffalo Chicken Salad Wrap, or Chicken Torta Sandwich.
Harvest Quinoa Bowl
Ingredients
Equipment
Method
- Add rinsed quinoa and broth to a saucepan. Bring to a boil, reduce heat, cover, and cook until fluffy and water is absorbed. Let it rest for a few minutes before fluffing with a fork.
- Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until caramelized and tender. This roasting step deepens their flavor and adds the warmth that defines a fall bowl.
- Slice the apple thinly so it adds crispness without overpowering the bowl. Toast nuts lightly if you prefer extra crunch and aroma.
- Whisk together olive oil, vinegar, mustard, and maple syrup until creamy. Taste and adjust—sometimes a bit more acidity or sweetness balances the flavors perfectly.
- Layer warm quinoa in each serving bowl. Add roasted vegetables, apple slices, cranberries, and nuts. Drizzle with dressing, sprinkle with feta if using, and finish with fresh herbs if you like.
Conclusion
A Harvest Quinoa Bowl captures the heart of fall cooking—simple ingredients prepared beautifully. With fluffy quinoa, roasted vegetables, crisp fruit, nuts, and a balanced dressing, this bowl is nourishing, colorful, and full of flavor. It’s easy enough for everyday meals yet impressive enough for gatherings. If you love wholesome cooking, this recipe will quickly become a cold-weather favorite.
Frequently Asked Questions
1. Can I make this bowl ahead of time?
Yes. Store the quinoa and roasted vegetables separately, then assemble when ready.
2. What can I use instead of quinoa?
Brown rice, farro, couscous, or barley all work well.
3. Should I serve this warm or cold?
Both work. Warm bowls feel cozier; cold bowls are great for lunch.
4. Can I use different vegetables?
Absolutely. Sweet potatoes, carrots, or roasted broccoli taste great.
5. How long does it last in the fridge?
Up to 4 days when stored airtight.
6. How do I add more protein?
Add chickpeas, tofu, grilled chicken, beans, or salmon.