Warm Quinoa Roasted Vegetables (Printable)
Fluffy quinoa combined with caramelized root vegetables and a flavorful dressing for a hearty meal.
# What You'll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water
→ Roasted Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 2 medium beets, peeled and diced
06 - 1 small sweet potato, peeled and diced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
→ Salad Additions
12 - 1/4 cup toasted pumpkin seeds (pepitas)
13 - 1/4 cup crumbled feta cheese (optional)
14 - 2 tablespoons chopped fresh parsley
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey or maple syrup
19 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss carrots, parsnips, beets, and sweet potato with olive oil, salt, black pepper, thyme, and rosemary in a large bowl until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, stirring halfway through, until golden brown and tender.
04 - Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
05 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - In a large serving bowl, combine warm quinoa, roasted vegetables, toasted pumpkin seeds, and chopped parsley. Drizzle with the dressing and toss gently to combine.
07 - Sprinkle crumbled feta cheese if desired, and serve warm.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you spent all day cooking.
- The roasted vegetables get caramelized and tender while the quinoa stays fluffy and light.
- One bowl that satisfies you completely, no sides needed.
02 -
- Don't skip rinsing the quinoa or it will taste slightly bitter and feel gritty, even though it seems like an extra step.
- Cut the vegetables to similar sizes so they all finish roasting at the same time, preventing some from being mushy while others stay crunchy.
- Toss the warm salad with dressing immediately after assembly so the grains and vegetables absorb the flavor and don't taste plain.
03 -
- Make extra roasted vegetables during meal prep, they're excellent cold in a grain bowl or tossed with pasta the next day.
- Toast your own pumpkin seeds if you have them, it takes ten minutes and makes them taste fresher and crunchier than store-bought.