Quinoa with Roasted Vegetables

This quinoa with roasted vegetables is a delicious mix of butternut squash, cauliflower, red onion and potatoes! It’s a perfect plant-based lunch or dinner.

Quinoa with roasted vegetables

If you’re looking for a lovely, comforting aroma to fill your house, look no further than roasted vegetables! The harvest produce in the Indiana markets has us in the mood for roasting, even if the weather hasn’t quite caught up yet (though it’s starting to)!  One of our favorite ways to prepare vegetables is roasting, which brings out a unique and delicious flavor from vegetables – sometimes surprisingly different from their taste raw or sauteed! Keep reading for this quinoa with roasted vegetables recipe.

Related: 10 Easy Quinoa Recipes

Quinoa with roasted vegetableds

How to make quinoa with roasted vegetables

We were salivating while this dish was in the oven. While I must admit it takes a bit of time to chop all the vegetables (and generates quite a pile of peelings for your compost!), it’s all worth the effort when you smell the roasting in action – as well as when you taste it!

The basic idea for this quinoa with roasted vegetables recipe is to make roasted vegetables in your oven using some herbs and seasonings, and then combine them with a grain. We also added chickpeas to make it a more complete meal. Our recipe uses a combination of butternut squash, fingerling potatoes, red onions, and cauliflower, as well as fresh rosemary from our garden. However, the idea has great potential for creativity, so use whatever vegetables are seasonal or your favorites!

You can substitute any grain for the quinoa, like rice, farro, barley, or bulgur (my current personal favorite). We served our quinoa with roasted vegetables as a main dish salad, but it would also work well as a side. Give it a try, and enjoy the roasted aroma!

Related: 14 Red Potato Recipes

Quinoa with roasted vegetables | Butternut squash

How to cut butternut squash

The hardest part of making this quinoa with roasted vegetables recipe is cutting the butternut squash! How to cut butternut squash? Here’s what Alex and I do: First, slice off top of the squash, then the entire straight neck of the squash. Peel it and peel the round base. Cut the base in half and remove the seeds from each half with a spoon. Slice the neck into strips and then cubes. Then do the same with the rounded bottom part of the squash: slice it into strips and then cubes. See the video below to watch me cut butternut squash in our kitchen!

Video: How to cut butternut squash

Looking for other recipes for roasted vegetables?

Outside of this quinoa with roasted vegetables recipe, here are a few more recipes for roasted vegetables:

This recipe is…

This quinoa with roasted vegetables recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Quinoa with Roasted Vegetables


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 as a main; 8 as a side 1x

Description

This quinoa with roasted vegetables is a delicious mix of butternut squash, cauliflower, red onion and potatoes! It’s a perfect plant-based lunch or dinner.


Scale

Ingredients

  • 1 pound butternut squash
  • 1 pound fingerling and/or red potatoes
  • 1 medium head cauliflower
  • 2 medium red onions
  • 10 garlic cloves
  • 2 tablespoons fresh rosemary (chopped)
  • 4 1/2 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 2 cups quinoa
  • 15 ounce-can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons balsamic vinegar
  • Fresh ground pepper

Instructions

  1. Preheat oven to 400°F.
  2. Chop the butternut squash (see the video below!). Chop the cauliflower into bite sized florets. Chop the potatoes into bite-sized pieces. Slice the onions. Smash the garlic cloves; cut larger cloves in half. Chop the rosemary.
  3. In a large bowl, mix the vegetables and rosemary with 3 tablespoons olive oil, 1 teaspoon kosher salt and fresh ground pepper. Line two baking sheets with parchment paper and spread the veggies evenly between the two trays. Place the trays in the oven and roast 45 to 50 minutes, stirring occasionally, until all vegetables are tender. Let cool slightly.
  4. Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Place 2 cups quinoa in a saucepan with 4 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes. Cover and leave warm in the pan until serving.
  5. Drain and rinse the chickpeas. In a large bowl, combine the vegetables with the cooked quinoa and chickpeas. Stir in the balsamic vinegar, 1 1/2 tablespoons olive oil, and 1/2 teaspoon kosher salt. Serve warm.

Notes

For any leftovers, reheat and add a bit more olive oil, balsamic vinegar, and kosher salt and pepper to taste.

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Quinoa with roasted vegetables

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

15 Comments

  • Reply
    Tiffany
    September 19, 2011 at 11:15 am

    Love it! So healthy, beautiful, and appetizing. Keep sharing!

  • Reply
    Lucy
    September 19, 2011 at 6:54 pm

    I tried a version of this (added a few mushrooms and some fennel, left out the chickpeas) and it was soooo delicious! definitely will make again!

    • Reply
      Sonja
      September 19, 2011 at 7:10 pm

      Wow, you already made this?! I’m impressed at the quick turnaround – and so glad you liked it!

  • Reply
    Erica Julson
    September 19, 2011 at 7:05 pm

    Yum, this looks delicious! Just my kind of dinner :)

  • Reply
    Kelly
    September 19, 2011 at 8:56 pm

    This looks perfect! I am going to try it for dinner tomorrow! The picture is gorgeous as well!

    • Reply
      Alex
      September 22, 2011 at 9:56 am

      Thanks! Hope you enjoyed it.

  • Reply
    Madison Chloe Marie
    September 19, 2011 at 10:02 pm

    The photography is beautiful, the bowl, background, styling, and of course, the dish. I really love this dish, I keep under a certain calorie amount a day (aside from special occasion’s and once a month). This is perfect for me, I’m working on running a 5k.

    • Reply
      Alex
      September 22, 2011 at 9:55 am

      Thanks! Don’t tell anyone, but we may have bought these dishes as a gift – and then kept them for ourselves :) Let us know if you try the recipe!

  • Reply
    Liz @ Southern Charm
    September 19, 2011 at 10:18 pm

    Wow! This looks so fall-y and refreshing! I must try this out! Love it.

    • Reply
      Alex
      September 22, 2011 at 9:54 am

      Thanks!

  • Reply
    Fran {The Flavorful Fork}
    September 20, 2011 at 3:18 pm

    My favorite way to eat vegetables is to roast them. It brings out all the sweetness and really requires very little seasoning or preparation. Still trying to find a recipe with quinoa that I like. Perhaps this will be the one!

    • Reply
      Alex
      September 22, 2011 at 9:54 am

      Ha! We like pretty much all recipes with quinoa…but you really can’t go wrong with the roasted veggies. Hope you enjoy it!

  • Reply
    genevieve
    September 21, 2011 at 9:40 pm

    This looks absolutely amazing! What a perfect way to use all of fall’s new treats. I’m totally going to have to give this a try!

    Your blog is absolutely darling, by the way. Loving the phenomenal photos!

    • Reply
      Alex
      September 22, 2011 at 9:51 am

      Thank you so much!

  • Reply
    Laura
    January 26, 2012 at 9:21 am

    Thanks so much for this recipe! We used butternut squash, turnips, romanesco, broccoli and red onion for our CSA and it turned out great. I also added some toasted slivered almonds for some crunch. The aged balsamic vinegar (some really nice stuff we got from my folks) was key.

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