Seriously, I don’t even think that I can classify this as a recipe…it’s just some chopping, roasting, and boiling of the quinoa. You can vary the vegetables, add some nuts, and thinking about it now, some cheese would be a great addition as well.
Roasted Butternut Squash, Sweet Potato, and Red Pepper Quinoa Bowl
prep time: 10 minutes
roasting time: 25-30 minutes
quinoa cooking time: 15 minutes
1 butternut squash (not a super huge one) peeled, seeded, and chopped into chunks
1 sweet potato, chopped into chunks (I never peel them)
1 red pepper, seeded and chopped into chunks uniform to sweet potato and squash
juice of 1/2 lemon and its zest
Preheat oven to 400F. Toss chopped vegetables with some olive oil and salt and pepper on a cookie sheet and roast until caramelized, about 30 minutes. Remove from oven and set aside.
1 cup quinoa
2 cups water/low salt vegetable stock
1/2 tsp salt (if using water )
Spread cooked quinoa on a platter and spoon roasted vegetables on the top. Top with lemon juice, zest, basil, and some splashes of olive oil. Add your cheese and nuts if using and serve. It’s also great room temperature!
Rinse quinoa until water runs clear (follow package directions). Bring quinoa and water to a boil, turn heat to low, cover, and let sit for 15 minutes.