Autumn Quinoa Bowls with Orange-Thyme Vinaigrette

Autumn quinoa bowls with apples, Brussels, raddichio, and goat cheese tossed in zippy orange vinaigrette: A delicious, nutrient-packed way to enjoy fall's bounty.

Ingredients

• 3/4 cup dry red quinoa
• 2 1/2 Tbsp. extra-virgin olive oil (divided)
• 2 cups thinly sliced Brussels sprouts
• 1/3 cup finely chopped shallots
• 3 Tbsp. fresh orange juice
• 2 tsp. apple cider vinegar
• 1 tsp. dijon mustard
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. fresh thyme leaves
• 1 small head radicchio
• 1 1/2 cups diced apple
• 1/4 cup salted pepitas (pumpkin seeds, or nut of choice)
• 3 Tbsp. goat cheese
• 1 1/2 cups reduced-sodium vegetable broth

Instructions

1. 1

   Bring quinoa and vegetable broth to a boil in a saucepan over medium-high. Reduce heat to medium-low, cover, and cook 15 minutes, or until liquid is absorbed and quinoa fluffs with a fork. Transfer to a large mixing bowl; set aside.

2. 2

   Heat 1 Tbsp. of the oil in a large nonstick skillet over medium. Add Brussels and shallots; cook 7 to 8 minutes, until golden-brown and softened. Add to bowl with quinoa.

3. 3

   In a small bowl, combine remaining 1 1/2 Tbsp. oil, orange juice, vinegar, mustard, salt, pepper, and thyme; stir with a whisk.

4. 4

   Cut radicchio head in half lengthwise. Remove core from radicchio head, and gently break into separate leaves. Add raddichio, apple, and orange-thyme vinaigrette to bowl with quinoa; gently toss to combine. Top with pepitas and goat cheese.