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Roasted Vegetable Quinoa

What you need: 

3-5 small yellow potatoes, cut into bite-size pieces
1 large red onion, bite sized
1 cup cauliflower florets
1 cup brussels sprouts, halved
1 beet, sliced
2 parsnips, bite sized
1 cup mushrooms, sliced
1/4 cup soy sauce or tamari
1/4 cup balsamic vingear
1/2 cup olive oil
1 clove garlic, minced
2 tablespoons brown sugar
ground black pepper, to taste
2 cups vegetable stock
1 cup quinoa

What you do: 

1. Preheat the oven to 400 degrees F. Spread the vegetables evenly out onto a baking sheet (if some of them overlap a little bit, it’s okay, just try to mix them up evenly!)
2. Whisk together the soy sauce, vinegar, oil, garlic, sugar and pepper in a small bowl and drizzle evenly over the vegetables, coating as many as possible.
3. Cook the vegetables for about 1/2 hour-45 minutes, or until they are a light golden brown and a little crispy on the edges.
4. Meanwhile, bring vegetable stock to a boil. Stir in the quinoa, turn down the heat and cook at a light simmer for 20-25 minutes.
5. Once the vegetables and quinoa are done, gradually fold the vegetables together with the quinoa in a large bowl.
That’s it! Feel free to leave in the heated oven if you are waiting on any of the other dishes to finish.
Source of recipe: I love quinoa, and I love roasted veggies. Together they are the perfect combination!

Preparation Time: 
10 minutes, Cooking time: 30-45 minutes
Cooking Time: 
30-45 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I also added whatever vegetables we had and raised the roasting temp - so yummy!  I make a little extra sauce and stir it in to the quinoa.  I have made this a few times now and it is a big hit!

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This is SO yummy! My kids eat it up and always want more (and we're new to the whole vegan thing, so that's a compliment). It's great that you can adapt this to whatever extra vegetables you have on hand, as well. We've used carrots, broccoli, & squash in this too, and it was still excellent, although broccoli browns a little.

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Roasting sauce was delicious!

However, my veggies were all burnt by 30 min, but I used squash, zucchini, carrots, brussel sprouts, onion & potato. Everytime I've ever roasted veggies in the oven they end up under cooked and burnt. any suggestions on how to fix this??

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This was really, really tasty. The roasting sauce made these veggies ultra flavorful. My husband took thirds! I am not a fan of beets but I ate 'em up in this recipe. The difference I experienced, however, was that the veggies needed to be roasting at a higher temperature and for a longer time in order for the sauce to be absorbed and for the veggies to soften to a better texture. After 45 minutes at 400 degrees, they were basically crunchy steamed veggies cooked in a sauce. To get that caramelized roasted vegetable effect, it needed another half hour and a higher temp (450). I used my own collection of veggies from my CSA: onions, sweet potatoes, carrots, beets, parsnips, and cauliflower (no mushrooms or brussels sprouts). But I really think just about any winter veggies can be used here. Next time I'll try butternut squash in there. Thanks for this recipe; the sauce really made all the difference.

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