A fall harvest in a bowl. This autumn cornucopia is a delicious blend of warm notes with sweet fruit. It is sure to become a fall staple.
Ingredients
Bowl Ingredients
Quinoa:
- 1 cup quinoa
- 2 cups water
- chicken or vegetable bouillon
Chicken:
- Chicken Breast
- Apple cider vinegar
- Dijon mustard
- Salt
- Garlic
- Apple cider
Roasted Butternut Squash:
- Butternut squash, cut into cubes
- Olive oil
- Rosemary, 1 tbl fresh cut
- Sea salt
Feta
Apples, chopped
Slivered almonds or chopped walnuts
Apple Cider Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider
- 2 tablespoon shallot, minced
- 1 1/4 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
Instructions
Butternut Squash
Heat oven to 400 degrees. Toss butternut squash with olive oil, rosemary, salt. Spread in a single on a roasting pan or baking sheet.
Quinoa
Rinse quinoa with cold water. Combine quinoa, water, and a bouillon in a rice cooker. Cook on white rice setting. After complete, let set on warm for 10-15 minutes. Turn off and fluff with fork.
Chicken
Marinade for 1-2 hours. Heat large skillet with olive oil on medium-high heat. Sear chicken for 1 minute on one side. Flip chicken and cover. Turn heat down to low. Let cook for 10 minutes without lifting cover. After 10 minutes, keep cover on and turn off and let sit for 10 minutes.
To Serve
In individual bowls, place a scoop of quinoa, layer with chicken, roasted butternut squash, and top with feta, apples, chopped nuts. Drizzle with vinaigrette.