This Roasted Vegetable Quinoa is a delicious blend of butternut squash, cauliflower, red onions, and potatoes! It’s a perfect plant-based lunch or dinner.
If you’re looking for a pleasant, uplifting aroma for your home, look no further than Roasted Vegetables! The produce at Indiana’s markets makes us want to roast, even though the weather hasn’t quite caught up (although it’s starting)! One of our favorite ways to prepare veggies is by frying them, which gives the veggies a unique and delicious flavor – sometimes surprisingly different than their raw or sautéed flavor! Read on for this quinoa recipe with roasted vegetables.
Related: 10 easy quinoa recipes
How to make quinoa with roasted vegetables
We salivated while this dish was in the oven. While I have to admit that chopping up all the veggies takes a bit of time (and creates a whole lot of shells for your compost!), it’s worth it when you feel the roasting in action – and when you taste it too!
The main idea of this Roasted Vegetable Quinoa recipe is to prepare roasted vegetables in your oven with herbs and spices and then combine them with a grain. We also added chickpeas to make it a more complete meal. Our recipe uses a combination of butternut squash, hash browns, red onions and cauliflower, and fresh rosemary from our garden. The idea has great creative potential though, so use seasonal veggies or your favorites!
You can substitute any grain like rice, farro, barley, or bulgur (my current favorite) for quinoa. We served our quinoa with roasted vegetables as a salad as a main course, but it would work just as well as a side. Try it and enjoy the roasted aroma!
Related: 14 recipes for red potatoes
How to cut butternut squash
The hardest part of making this quinoa recipe with roasted vegetables is cutting up the butternut squash! How do you cut butternut squash? Here’s what Alex and I do: Cut off the top of the pumpkin first, then the entire right neck of the pumpkin. Peel it and peel the round base. Cut the base in half and use a spoon to remove the seeds from each half. Cut the neck into strips and then into cubes. Do the same with the rounded bottom part of the squash: cut it into strips and then into cubes. Watch the video below to see how I chop up butternut squash in our kitchen!
Video: How to cut butternut squash
Looking for more roasted vegetable recipes?
Aside from this roasted veg quinoa recipe, here are some other roasted veg recipes:
This recipe is…
This quinoa recipe with roasted vegetables is vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
This Roasted Vegetable Quinoa is a delicious blend of butternut squash, cauliflower, red onions, and potatoes! It’s a perfect plant-based lunch or dinner.
- 1 Book butternut squash
- 1 Pound juvenile fish and/or red potatoes
- 1 Medium head cauliflower
- 2 medium red onions
- ten Garlic cloves
- 2 tablespoons fresh rosemary (chopped)
- 4 ½ tablespoons olive oil, shared
- 1½ teaspoons kosher salt, shared
- 2 cups Andean millet
- 15 ounces– box of chickpeas (1 ½ cups cooked)
- 2 tablespoons balsamic vinegar
- Ground fresh pepper
- Preheat oven to 400°F.
- Chop the butternut squash (see video below!). Cut the cauliflower into bite-sized florets. Cut the potatoes into bite-sized pieces. Slice the onions. Crush the garlic cloves; Halve large cloves. Chop rosemary.
- In a large bowl, combine the vegetables and rosemary with 3 tablespoons olive oil, 1 teaspoon kosher salt, and freshly ground pepper. Line two baking trays with parchment paper and spread the vegetables evenly over the two trays. Place the sheets in the oven and roast for 45 to 50 minutes, stirring occasionally, until all the vegetables are tender. Allow to cool slightly.
- Meanwhile, cook the quinoa (or use our Instant Pot Quinoa Method): Place 2 cups of quinoa in a saucepan with 4 cups of water. Bring to a boil, then reduce the heat to very low. Cover the pan and let it simmer where the water is bubbling, about 15-20 minutes, until the water is completely absorbed. (Check by removing the quinoa with a fork to see if any water remains.) Turn off the heat and let stand, covered, about 5 minutes. Cover and keep warm in the pan until ready to serve.
- Drain and rinse the chickpeas. In a large bowl, mix the vegetables with the cooked quinoa and chickpeas. Stir in balsamic vinegar, 1½ tbsp olive oil, and ½ tsp kosher salt. Serve hot.
Remarks
For leftovers, reheat and add a little more olive oil, balsamic vinegar, and kosher salt and pepper to taste.
- Category: main course
- Method: roast meat
- Kitchen: American
Keywords: Quinoa with roasted vegetables
