Roasted Seasonal Vegetable with Quinoa Recipe

Roasting vegetables are an excellent option for weeknight meals. This one is no different. Besides cooking the quinoa in a saucepan, it’s a one-sheet pan recipe that will give you an easy set up for dinner tonight.

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Roasted Seasonal Vegetable with Quinoa Recipe Ingredients:

1 butternut squash Seeded, peeled and cubed into 1-inch pieces

4 Spring Onions with stems cut in half and stems cut into 4-inch lengths

1 Broccoli head cut into florets with a little stem

One box of baby bell mushrooms cleaned, remove stem, and cut in half

1 tablespoon granulated garlic

4 tablespoon of Olive oil (Affiliate Link)

Salt and pepper to taste

For Quinoa:

2 cups of quinoa

4 cups of water

2 tablespoon of Fresh Parsley chopped in small pieces

4 tablespoon of Butter (unsalted) - optional

Salt and Pepper to taste

Roasted Seasonal Vegetable with Quinoa Recipe Instructions:

Preheat the oven to 425 degrees.

Cut all the vegetables.

First, butternut squash Seed, peel, and cubed into 1-inch pieces. Then, cut the 4 Spring Onions with stems in half, and stem Pieces cut into 4-inch lengths. Cut the broccoli head into florets with small stems. Make all of the veggies around the same size. Clean the mushrooms, remove the stems, and cut them in half.

Add vegetables.

Add all the cut vegetables and 1 tablespoon of granulated garlic, Salt, Pepper, and 4 tablespoon of Olive oil (Affiliate Link) in a large bowl. Toss all the veggies. Add more olive oil (Affiliate Link) if needed. It should be a little oily.

Two Baking Sheets

Use two baking sheets (Affiliate Link), cut the bowl of veggies in half, and place evenly on both sheets. Place in the oven for 20-30 minutes. Pull out and turn over at the 15-minute point.

Make the Quinoa

While cooking the veggies, add the water, quinoa, salt, pepper, and parsley (minced) to the saucepan. Bring to a boil, lower the heat, and cover for 15 minutes. Check for around 12 minutes to see if the water has evaporated. If it did, you could add ¼ cup more water to help it continue cooking without burning the pan. It’s done when it is translucent in color. Set aside.

Add a scoop of quinoa (cooked) to the plate and lay the roasted veggies on top. If the veggies seem dry, you can add a little more olive oil (Affiliate Link) drizzled on top.

Print

Below is the finished product on a bed of quinoa. What do you think? Would you make this? My family loved this Roasted Seasonal Vegetable dish; it was enough for leftovers the next day. Yay! If you want protein, add some Romano cheese or parmesan cheese to the top.

Below are some additional Roasted Seasonal Vegetable posts from our website and others online. Check them out. The caps title is from our blog.

EASY ROASTED VEGETABLES RECIPE YOUR FAMILY WILL LOVE

Roasted Vegetables

Roasted Vegetables Recipe