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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
Recipe Category: 


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!


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.


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??


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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