Roasted Winter Vegetable Quinoa.
Ingredients
- 1 cup tri-color quinoa, rinsed and drained (I like to cook mine in chicken broth or bone broth) cook according to package instructions.
- 1½ cups butternut squash, peeled and cut into ½ inch pieces
- 1 pound brussels sprouts, trimmed and quartered roughly 3 cups
- 2 golden beets, peeled and cut into ½ inch wedges
- 1 medium red onion, roughly chopped large dice
- 1 medium red bell pepper cut into ½ inch chunks
- 1 15- ounce can chickpeas, drained, rinsed, and patted dry
- ¼ cup avocado oil
- 1 tbsp maple syrup
- grey sea salt and pepper to taste
For the dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 cloves garlic, grated or finely minced
- 1 tsp dry oregano
- 1 tbsp maple syrup
- 1 tsp grey sea salt
- ¼ tsp black pepper
Instructions
Roast the vegetables
- Preheat the oven to 425℉. Place the butternut squash, brussels sprouts, golden beets, red onion, red bell pepper, and chickpeas on a large baking sheet lined with parchment paper. Drizzle with avocado oil, maple syrup, and sprinkle with sea salt and pepper.Roast for 35-45 minutes or until the vegetables are tender and golden around the edges, tossing halfway through cooking.
Cook the quinoa
- Cook 1 cup of quinoa according to package instructions. *I like to use broth instead of water.
Make the dressing
- In a glass jar, combine the olive oil, apple cider vinegar, maple syrup, oregano, grated garlic cloves, sea salt, and pepper. Shake until everything is combined and set aside.
To serve
- Once the veggies have roasted and the quinoa has been cooked and drained, place everything in a large mixing bowl, pour the dressing over the top, and toss to combine. Serve warm or chilled. Best enjoyed within 2-3 days.