Roasted Seasonal Vegetable with Quinoa Recipe – Easy Weeknight Vegetarian Dinner

ROASTED SEASONAL VEGETABLE WITH QUINOA RECIPE

Roasting vegetables are an excellent option for weeknight meals.

This one is no different!

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 stem cut into 4-inch lengths

1 Broccoli head cut into florets with a little stem

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

1 tablespoon granulated garlic

4 tablespoons of Olive oil

Salt and pepper to taste
For Quinoa:

2 cups of quinoa
4 cups of water
2 tablespoons of Fresh Parsley chopped small
4 tablespoons of butter (unsalted) – optional

Preheat the oven to 425 degrees.

Cut all the vegetables.

First, butternut squash Seed it, peel it, and cube 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

In a large bowl, add all the cut vegetables and add 1 tablespoon of granulated garlic, Salt, Pepper, and 4 tablespoons of Olive oil.

Toss all the veggies.

Add more olive oil if needed.

It should be a little oily.

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.

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.

Feast and Enjoy!

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