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
- Preheat your oven to 200°C (400°F).
- In a salad bowl, mix the sweet potato, carrots, butternut squash and red onion with the olive oil, paprika, cumin, salt and pepper.
- Spread the vegetables out on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
- 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.
- 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.
- 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.