Roasted Apple Quinoa Bowl with Crispy Celery, Dates, and Parmesan Crisps
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $11.25
- Nutrition
- 420 cal · 14g protein
- quick
- budget
- meatless
🍳 1 pan · Picky-eater safe bet: fruit
Roasted Apple Quinoa Bowl with Crispy Celery, Dates, and Parmesan Crisps is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $11 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain fruit works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Roasted broccoli (15 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 cup quinoa
- 2 count Granny Smith apples
- 1 bunch celery bunch
- 1 cup Medjool dates
- 4 oz parmigiano-reggiano
- 1/2 bunch fresh parsley
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
Steps
- Cook quinoa according to package directions (about 15 minutes); meanwhile, core and slice apples into wedges, toss with 1 tbsp olive oil and salt, and roast on a sheet pan at 425°F for 10 minutes until tender and lightly caramelized.
- Slice celery into 2-inch batons, toss with 1 tbsp olive oil and a pinch of salt, spread on a separate sheet pan, and roast at 425°F for 8 minutes until edges brown and curl slightly.
- Shave parmesan into thin pieces using a vegetable peeler; chop parsley and slice dates in half.
- Whisk remaining 1 tbsp olive oil with apple cider vinegar and salt to make dressing.
- Divide cooked quinoa among four bowls, top each with roasted apples, celery, dates, parmesan shavings, and parsley, drizzle with dressing, and serve.
On the side: Roasted broccoli (15 min)
1 lb broccoli florets
- Heat the oven to 425°F. Toss the broccoli on a sheet pan with olive oil, salt and pepper.
- Roast 15 minutes, until the edges are browned.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 52 g
- Fiber
- 8 g
- Sugar
- 16 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 380 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: nrd / Unsplash