Roasted Vegetable Quinoa
Updated: Mar 3
Fall is here ya'll and I am diving into the comforting, warm foods. Roasting is one of my favorite ways to cook veggies at this time of year because you can infuse a lot of flavor and use them in practically everything.
I love using butternut squash because not only is it delicious, but packed with vitamin A, with 1 cup boasting almost 300% of your daily dose! It also has vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. This dish combines also uses a whole grain, nuts and some fruit for a vitamin packed, fiber full dish with just a hint of sweetness and some plant based protein. Enjoy!
1 butternut squash – peeled and cubed
2 cups brussels sprouts
1 cup quinoa
2 cups kale
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 tsp salt
¼ tsp pepper
1 cup whole pecans
1/2 cup dried cranberries
1. Preheat oven to 425. Halve brussels sprouts and cut off ends, combine with butternut squash and toss with olive oil and salt and pepper and spread across baking sheet roast for about 20-25 minutes, stirring once.
2. Bring water to a boil and add quinoa, cook for about 10 minutes or until al dente.
3. Combine quinoa, kale, roasted veggies, pecans and cranberries, toss with maple syrup serve immediately.