LUNCH IDEAS :: Fall Quinoa Bowl

 

Happy Monday!  It's been raining all day and it definitely feels like Fall, so I was glad to have this easy seasonal lunch in my lunchbox today.  

Have you tried honeynut squash before?  Bill added it to our veggie box last week.  It's sweeter than butternut squash and about half its size- so cute!  I love its deep orange hue.

Here are the details you need to make this dish at home:

Ingredients

1 honeynut squash (roasted)

1 cup of quinoa (cooked)

1/2 cup of cranberries

1/2 cup of roasted sunflower seeds

olive oil

salt 

Preheat the oven to 425F.  Slice the honeynut squash in half and remove the seeds with a spoon.  Rinse and sprinkle with cinnamon.  Drizzle olive oil.  Roast the squash for about 30 minutes until just tender.  Remove from oven and allow to cool.  Peel and dice into cubes.

Cook the quinoa until fluffy.  Remove 1 cup and add it to a mixing bowl.  Add the cranberries and sunflower seeds.  Mix gently.  Add the diced honeynut squash.  Mix well.  Season with salt and drizzle olive oil.  Voila!

This is such an easy and nutrient-dense lunch!  You will have enough for about 3 lunches.  I love meal prepping on the weekend.  It just makes packing lunches during the week so much easier.  

I love the Fall colors in this dish too!  They sure help brighten gloomy Fall days.

Thank you for reading this post!