I felt a wave of fall coming when we had a short burst of cooler air in July and this combination popped into my head. Though it’s called “fall festival”, I think the combo of lemon and apple truly is enjoyable any time of year!
It’s full of protein, filling and also VERY EASY to throw together for dinners or events. The flavor content is also high, as I have you use broth in lieu of water to prepare the quinoa and lots of lemon!
Preparation time: 30-40 minutes
Suggested kitchen tools: a large sized mixing bowl, knife, measuring cup, measuring spoons, parchment paper, large baking sheet or roasting pan
1 cup quinoa
2 cups low sodium vegetable broth (I used Imagine Foods Low Sodium broth)
1 butternut squash, seeded and cubed into 1/2 inch chunks (I used pre-cut fresh squash to speed up my prep time and to make this much easier to prepare)
2 tablespoons olive oil (or your choice of high heat cooking oil)
2 apples (I used a honeycrisp variety)
2 lemons (or 6-8 tablespoons lemon juice, divided)
1/2 cup chopped walnuts
1/2 cup grated vegan parm (I used Violife)
Salt and pepper to taste
Heat your oven to 400 degrees (F)
Line a baking sheet with parchment paper. Place the cubed squash on the tray. Drizzle with the olive oil. Sprinkle with a bit of salt and pepper. Toss to combine.
Roast the squash for 30 minutes or until it’s soft and slightly browned, stirring it at the halfway mark.
Combine quinoa and broth in a medium saucepan. Bring to a boil on high heat. Reduce heat once boiling and cover with a lid. Simmer about 15 minutes or until the grains are soft and translucent. Set aside when it is finished cooking.
Core and chop the apples into small chunks. Place in the mixing bowl. Squeeze one lemon (or 3-4 tablespoons lemon juice) on top of the apples (the lemon is for flavor AND to ensure the apples don’t brown).
Grate the cheese if necessary. Place it in the bowl with the apples and lemon juice. Toss to combine.
Add the cooked quinoa and squash to the apple, lemon, and cheese mixture
Add the juice of the other lemon (about 3-4 tablespoons) to the mixture.
Mix well. Add salt and pepper to taste.
Eat and enjoy!
Tips and Tricks:
This dish is best served warm or at room temperature
Keep leftovers in a sealed container in the refrigerator
Don’t need to make this vegan or vegetarian? Use chicken broth in lieu of the vegetable broth.