Description
A cozy fall meal featuring roasted vegetables and quinoa.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium butternut squash, diced
- 1 red onion, chopped
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- While quinoa cooks, place butternut squash, red onion, and Brussels sprouts on a baking sheet.
- Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and thyme. Toss to coat.
- Roast the vegetables for 25-30 minutes, stirring halfway through.
- Once quinoa is done, fluff it with a fork.
- Add the roasted vegetables, walnuts, and cranberries to the quinoa.
- Mix gently to combine.
- Serve warm and enjoy.
Notes
- Make sure to cut vegetables into similar sizes for even cooking.
- Adjust the seasoning to your taste.
- You can substitute any seasonal vegetables you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: fall meals, roasted vegetables, quinoa