Seasonal Roasted Vegetables with Quinoa and Fall Spices

Introduction

To take full advantage of the delights of the fall season, this recipe combines flavorful roasted vegetables with quinoa. It's a colorful and comforting dish, perfect for a cozy dinner.

Ingredients

  • 1 cup quinoa
  • 2 cups of water
  • 1 sweet potato, diced
  • 2 carrots, sliced
  • 1 butternut squash, peeled and diced
  • 1 red onion, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 handful kale leaves, chopped
  • Pumpkin seeds for garnish

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. In a salad bowl, mix the sweet potato, carrots, butternut squash and red onion with the olive oil, paprika, cumin, salt and pepper.
  3. Spread the vegetables out on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
  4. While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, bring the water to a boil, add the quinoa and a pinch of salt. Reduce the heat, cover and simmer for 15 minutes or until all the water is absorbed.
  5. Once the vegetables are cooked, mix them with the quinoa and add the kale leaves. Return to the heat for 2-3 minutes so that the kale wilts slightly.
  6. Serve hot, garnished with pumpkin seeds for crunch.

Advice

Add fresh herbs like parsley or cilantro to enhance the flavors. This dish can be served as a side dish or as a main course.