Quinoa Bowl with Brussels and Pomegranate – A Vibrant, Nutrient-Packed Power Meal

Introduction

Healthy, colorful, and bursting with flavor, the Quinoa Bowl with Brussels and Pomegranate is a perfect balance of texture, nutrition, and taste. This dish brings together the earthy depth of roasted Brussels sprouts, the nutty heartiness of quinoa, and the juicy brightness of fresh pomegranate seeds. Drizzled with a light citrus dressing, it’s the kind of wholesome meal that feels both nourishing and indulgent.

This vibrant bowl works beautifully as a light lunch, a side for dinner, or even a festive centerpiece on your winter table. It’s naturally gluten-free, protein-rich, and loaded with antioxidants. Plus, it’s easy to make ahead and keeps well, making it a great option for meal prep. Whether you’re looking for a quick weeknight dinner or a showstopping plant-based dish, this recipe delivers the perfect blend of flavor and nourishment.

Why You’ll Love This Recipe

Nutrient-dense and balanced: Packed with plant-based protein, fiber, and vitamins.
Vibrant and flavorful: Sweet, tangy, and earthy notes in perfect harmony.
Easy to make ahead: Ideal for meal prep and busy schedules.
Beautiful presentation: Pomegranate adds a jewel-like sparkle to the bowl.
Versatile: Enjoy it warm or chilled, as a main or a side.

A Bit of Background

Grain bowls have become a global favorite for good reason—they offer an easy way to combine different textures and flavors into a single nourishing dish. Quinoa, a seed native to South America, has been cultivated for thousands of years and is often celebrated as a complete protein source. Pairing it with Brussels sprouts, a classic cool-weather vegetable, and pomegranate, a symbol of abundance in many cultures, makes this dish both wholesome and festive.
This bowl captures the essence of modern healthy cooking: balanced, colorful, and satisfying without being heavy.

Ingredients

For the Bowl

1 cup (185 g) quinoa, rinsed
2 cups (480 ml) vegetable broth or water
450 g (1 lb) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ cup (30 g) toasted almonds or pecans, chopped
½ cup (75 g) pomegranate seeds
¼ cup (30 g) crumbled feta or vegan cheese (optional)
2 tablespoons chopped fresh parsley

For the Citrus Dressing

3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons freshly squeezed orange juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Salt and pepper, to taste

Optional Additions

Sliced avocado for creaminess
Roasted sweet potato cubes for extra sweetness
A handful of arugula or spinach for a fresh touch

Step-by-Step Instructions

1. Cook the Quinoa

Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Remove from heat, fluff with a fork, and set aside to cool slightly.

2. Roast the Brussels Sprouts

Preheat your oven to 200°C (400°F).
Spread the halved Brussels sprouts on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
Roast for 20–25 minutes, shaking the pan halfway through, until the sprouts are golden and crisp on the edges.

3. Prepare the Dressing

In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, Dijon mustard, maple syrup, salt, and pepper until emulsified. Taste and adjust seasoning as needed.

4. Assemble the Bowl

In a large mixing bowl, combine the cooked quinoa and roasted Brussels sprouts. Add pomegranate seeds, toasted nuts, and chopped parsley. Pour the citrus dressing over the top and toss gently until everything is well coated.

5. Add Final Touches

Top the bowl with crumbled feta or vegan cheese (if using), a few extra pomegranate seeds, and more herbs for a burst of color. Serve warm or at room temperature.

Expert Tips for Success

Don’t overcook the quinoa: It should be fluffy, not mushy.
Get crispy Brussels sprouts: Roast them cut-side down for maximum caramelization.
Balance the dressing: Adjust sweetness and acidity based on your taste preference.
Make it ahead: The flavors develop even more after a few hours in the fridge.
Add protein: Chickpeas, tofu, or grilled chicken make excellent additions for a heartier meal.

Variations & Customizations

Mediterranean Style: Add olives, sun-dried tomatoes, and a sprinkle of oregano.
Autumn Harvest Bowl: Include roasted pumpkin or butternut squash instead of Brussels sprouts.
Citrus Burst: Swap pomegranate seeds for orange or grapefruit segments.
Nut-Free: Use roasted sunflower or pumpkin seeds instead of nuts.
Spicy Kick: Add a pinch of red chili flakes to the dressing.

Serving Suggestions

This quinoa bowl can be enjoyed in multiple ways:

As a main dish: Perfect for a light lunch or dinner that’s filling yet energizing.
As a side dish: Pairs beautifully with grilled vegetables or lean proteins.
For gatherings: Serve it as part of a festive spread—it’s colorful, flavorful, and easy to prepare in advance.
To enhance presentation, layer the ingredients in clear bowls or jars for a visually stunning look, ideal for meal prep or buffet tables.

Make-Ahead and Storage Tips

Make ahead: Cook quinoa and roast Brussels sprouts up to 2 days in advance. Store separately in airtight containers.
Store: Keep the assembled bowl in the refrigerator for up to 4 days.
Reheat: Enjoy cold or gently warm in a skillet before serving.
Dressing storage: The citrus dressing lasts up to 1 week in the fridge—shake well before using.

Frequently Asked Questions

Can I use another grain instead of quinoa?
Yes, bulgur, farro, or couscous all make great substitutes. Adjust cooking times accordingly.

Can I make this bowl vegan?
Definitely—just skip the feta or use a dairy-free alternative.

How do I keep the Brussels sprouts crisp?
Roast them until golden and avoid covering them immediately after baking to prevent steam from softening them.

Can I use frozen Brussels sprouts?
Yes, but thaw them completely and pat dry before roasting to achieve the same crispy texture.

Nutrition (Per Serving)

Calories: ~310
Protein: 10 g
Fat: 16 g
Carbohydrates: 34 g
Fiber: 6 g

Conclusion

The Quinoa Bowl with Brussels and Pomegranate is more than just a healthy meal—it’s a celebration of vibrant flavors and nourishing ingredients. Each bite delivers a delightful mix of crunch, freshness, and warmth, proving that wholesome food can be just as exciting as indulgent dishes.
Whether you’re meal-prepping for the week or preparing a festive feast, this quinoa bowl brings beauty, balance, and bright seasonal flavor to every table. Enjoy it as a satisfying meal that leaves you feeling light, energized, and completely satisfied.