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Home » Recipe » Vegetarian Recipes » Roasted Seasonal Vegetable with Quinoa Recipe

Roasted Seasonal Vegetable with Quinoa Recipe

Last Modified: February 15, 2023 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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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:
  • Roasted Seasonal Vegetable with Quinoa Recipe Instructions:
  • Roasted Seasonal Vegetable with Quinoa Recipe

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

Catalina Crunch Low Carb Cereal

Salt and pepper to taste

For Quinoa:

2 cups of quinoa

ad Complete homecooking three course meals grilling edition recipes cookbook by sabrina m quairoili

4 cups of water

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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 ingredients - not in the picture olive oil and quinoa
Ingredients - not in the picture olive oil and quinoa

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 in a large bowl. Toss all the veggies. Add more olive oil if needed. It should be a little oily.

**AD**Make it yours with reCap mason jar lids.
Roasted Seasonal Vegetable with Quinoa Recipe not cooked veggies on baking sheet.
Roasted Seasonal Vegetables with Quinoa Recipe uncooked veggies in a sheet pan

Two Baking Sheets

Use two baking sheets, 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.

Roasted Seasonal Vegetable with Quinoa Recipe
Finished veggies

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.

quinoa with parsley, pepper, salt, water to a saucepan
Finished Quinoa Recipe

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 drizzled on top.

Roasted Seasonal Vegetable with Quinoa Recipe

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Roasted Seasonal Vegetable with Quinoa Recipe
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Sabrina Quairoli
July 21, 2020
by Sabrina Quairoli
Cuisine American, vegetable
Category Oven Roasted Dinner Ideas Quick Weeknight Recipes Recipe Roasted Vegetables Recipes Sheet Pan Recipes Vegetarian Recipes
Persons
4
Serving Size
1
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Ingredients

  • 1 butternut squash Seeded, peeled and cubed into 1-inch pieces
  • 4 Spring Onions with stems cut in half and stem cut into 4-inch lengths
  • 1 Broccoli head cut into florets with a little stem
  • 1 box of baby bell mushrooms cleaned, remove stem, and cut in half
  • 1 tablespoon granulated garlic
  • 4 tablespoon of Olive oil
  • Salt and pepper to taste
  • For Quinoa:
  • 2 cups of quinoa
  • 4 cups of water
  • 2 tablespoon of Fresh Parsley chopped small
  • 4 tablespoon of Butter (unsalted) - optional
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cut all the vegetables. First, butternut squash Seed it, peel it 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, take out stems, and cut in half.
  3. In a large bowl, add all the cut vegetables and add 1 tablespoon granulated garlic, Salt, Pepper, and 4 tablespoon of Olive oil. Toss all the veggies. Add more olive oil if needed. It should be a little oily.
  4. Use two baking sheets and 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.
  5. While cooking the veggies, add the water, quinoa, salt, pepper, and parsley (minced) to the saucepan. Bring to a boil and lower heat and cover for 15 minutes. Check around 12 minutes to see if the water 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.
  6. Add a scoop of quinoa (cooked) to the plate and lay the roasted veggies on top. If you find that the veggies seem dry, you can add a little more olive oil drizzled on top.
Calories
666
27%
Fat
31 g
47%
Saturated
9.9 g
45%
Carbs
84 g
28%
Protein
18 g
Fiber
14 g
56%
Sugar
5.8 g
Sodium
1520 mg
63%
Trans fat
0.4 g
Cholesterol
30 mg
10%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

quinoa,
Roasted seasonal vegetable recipe,
roasted vegetables,
roasted vegetables recipes,
weeknight meal
© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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.

Roasted Seasonal Vegetable with Quinoa Recipe

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

(Visited 1,668 times, 1 visits today)
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