Description
Easy roasted seasonal vegetables and quinoa for dinner tonight.
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 TBSP granulated garlic
- 4 TBSP of Olive oil (Affiliate Link)
- Salt and pepper to taste
- For Quinoa:
- 2 cups of quinoa
- 4 cups of water
- 2 TBSP of Fresh Parsley chopped small
- 4 TBSP of Butter (unsalted) - optional
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- 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.
- In a large bowl, add all the cut vegetables and add 1 TBSP granulated garlic, Salt, Pepper, and 4 TBSP of Olive oil (Affiliate Link). Toss all the veggies. Add more olive oil (Affiliate Link) if needed. It should be a little oily.
- Use two baking sheets (Affiliate Link) 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.
- 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 1/4 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 you find that the veggies seem dry, you can add a little more olive oil (Affiliate Link) drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: vegetables
- Method: oven roasted
- Cuisine: American, vegetable
Nutrition
- Serving Size: 1
- Calories: 666.0 kcal
- Sugar: 5.88 g
- Sodium: 1520.75 mg
- Fat: 31.06 g
- Saturated Fat: 9.91 g
- Trans Fat: 0.47 g
- Carbohydrates: 84.85 g
- Fiber: 14.09 g
- Protein: 18.92 g
- Cholesterol: 30.53 mg