Quinoa with Roasted Vegetables Recipe
This quinoa with roasted vegetables recipe is vegetarian and gluten-free! It’s a healthy, versatile option to serve friends and family for lunch or dinner!
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
- 1/2 tsp salt
- 3/4 lb Brussels sprouts trimmed and rinsed
- 2 cups butternut squash peeled, seeded and cut into ½" cubes
- 1 turnip peeled and diced into ½" cubes
- 2 medium carrots peeled and cut into small chunks
- 1/2 large red onion coarsely chopped
- 2 Tbsp olive oil
- 1 tsp garlic salt
- 1/4 tsp pepper
- 3 Tbsp Parmesan cheese grated
Instructions
- Place a rack in the center of the oven then preheat to 400 degrees. Cut large-sized Brussels sprouts in half then add them to a large bowl with butternut squash, turnip and carrots. Drizzle with 2 Tbsp olive oil then toss until each veggie is coated. Transfer veggies to a rimmed baking sheet then spread into an even layer. Sprinkle with garlic salt and pepper then bake 25–30 minutes, stirring once, until vegetables reach desired tenderness.
- While the veggies roast, add quinoa, vegetable broth (or water) and salt into a medium-sized saucepan and bring to a boil over medium-high heat. Once liquid begins to boil, cover the pan then reduce heat to low. Simmer quinoa for 18 minutes or until the liquid has mostly absorbed. Remove from heat then set aside.
- Remove vegetables from oven then let cool slightly. Transfer to a large mixing bowl then toss veggies with cooked quinoa and Parmesan cheese.
- Serve while warm and enjoy!
Notes
This dish may be vegetarian, but for our carnivorous friends—it makes a perfect side dish for chicken or fish!
Nutrition
Calories: 218kcal | Carbohydrates: 33g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 588mg | Potassium: 341mg | Fiber: 6g | Sugar: 5g