Quinoa Bowl with Apple Chutney
with roasted Brussels sprouts / goat cheese / walnuts
This grain bowl is an ode to fall flavors featuring roasted Brussels sprouts, walnuts, and apples. The chutney served on top is a unique way to serve apples that are tart and savory instead of super sweet.
Smarts: If you're short on time, skip the apple chutney or just serve the meal with apple slices on the side - you'll still benefit from the great flavor combination of balsamic vinegar, savory Brussels sprouts, and tart apples.
- Brussels sprouts - 1 1/2 lbs, trimmed and halved
- Beans, white (14 oz / 397 g) - 1 can, drained and rinsed
- Foil or parchment paper (opt) - for cooking
- Oil, cooking - 1 Tbsp
- Mustard, Dijon - 1 tsp (use large grain if you have it)
- Vinegar, balsamic - 1 tsp
- Walnuts, halves or pieces - 2 oz
- Goat cheese - 4 oz (sub feta)
- Shallots - 2 cloves, diced
- Apples, preferably a tart green variety - 2, peeled and diced
- Water - 1/2 cup
- Vinegar, apple cider - 1/4 cup
- Brown sugar - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Lemon zest - 1/2 tsp
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Quinoa - (Double if making Wednesday’s meal. If prepping right before cooking, get oven heating while quinoa cooks.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Brussels sprouts / Shallots - Prep as directed. (Note: If the Brussels sprouts you bought are very large, you can slice them into quarters for more bite-sized pieces.) Store separately. (Can be done up to 5 days ahead)
- Chutney - Peel and chop apples. Combine apples, shallots, water, apple cider vinegar, brown sugar, balsamic vinegar (portion for chutney), and lemon zest in a small saucepan.
- Beans - Drain and rinse.
- Heat oven to 425F / 218C degrees.
- Line a sheet pan with foil or parchment paper. (This is optional but will make clean-up easier.)
- Toss Brussels sprouts with oil, mustard, balsamic vinegar (portion for Brussels sprouts), and some salt and pepper. Spread onto sheet pan. Transfer to the oven and roast until Brussels sprouts are tender, 20 to 30 minutes.
- While Brussels sprouts roast, place saucepan with apples over medium-high heat. Bring to a simmer and then reduce heat to maintain a low simmer. Simmer until apples are soft but still hold their shape, 10 to 15 minutes. (Note: If the pan looks dry before apples are soft, add water as needed. The chutney should be thick and not watery when it’s done.)
- If you’d like the walnuts toasted, add them to the sheet pan with the Brussels sprouts in the last 5 minutes of cooking.
- Reheat quinoa if made ahead (reserve half if doubled). Stir in beans.
- Divide quinoa / beans between serving bowls. Top each bowl with Brussels sprouts and walnuts. Crumble goat cheese over top. Finish with a spoonful of apple chutney. Enjoy!
The pork turned out very good and tender for us! Not big fans of pork, but this was a great way to make it. Delicious fall meal for us.0 Helpful
As a whole, I’d give the recipe three stars - but I’m bumping it up to four for the amazing glaze on the pork. A really yummy smoky BBQ flavor. The pork and apple chutney were fantastic, but was very underwhelmed by the Brussels sprouts. They needed a lot more flavor and time in the oven.0 Helpful
Good, but a little strong on the balsamic - it's in the glaze, the apple chutney, and the brussel sprouts - next time I'll leave it off the brussel sprouts.0 Helpful
This was something a little different for me. I didn’t even attempt to feed it to the kids. I love roasted Brussels sprouts, so that was the main draw. The flavors combined pretty well - it was good, but not sure it will be a repeat.0 Helpful
A rare miss for me. Maybe it was my oven, but the sheet pan method left me with burnt Brussels and pork that was underdone on top. I much prefer to sear the tenderloin in a pan and then transfer to the oven. I would have preferred a less vinegary apple sauce too. Eh, now I know0 Helpful
I liked this overall, and actually liked the way the acidity of the chutney contrasted with the other flavors - I did have to cook mine for longer than called for to get a thick chutney. The glaze on the pork was also pretty good, but I thought the coriander was really overpowering and detracted from the overall dish.0 Helpful