Roasted Root Veggie Quinoa Bowls

Whip up this healthful weeknight dinner in under 30 minutes.

Roasted Root Veggie Quinoa Bowls
Photo:

Victor Protasio

Prep Time:
20 mins
Cook Time:
0 mins
Total Time:
30 mins
Servings:
4

Little kitchen shortcuts like a package of pre-cut butternut squash or storebought hummus give you a head-start on dinner and it's a-ok to bask in these wins. Roast the squash alongside parsnips, red onions, and Brussels sprouts for a winter veggie medley that pairs well with any grain you like. Here, quick-cooking quinoa keeps this meal speedy, but this winter grain bowl would be just as fulfilling served with farro, millet, barley, or brown rice. Pro tip: Preheating your baking sheet before adding the cut vegetables promotes that crave-worthy caramelization.

Ingredients

  • 1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes

  • 4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups)

  • 8 oz. Brussels sprouts, trimmed and quartered lengthwise

  • 1 small red onion

  • 1/4 cup plus 2 Tbsp. olive oil, divided

  • 2 tsp. kosher salt, divided

  • 1 cup quinoa

  • 3 cups fresh baby spinach

  • 1 Tbsp. white balsamic or apple cider vinegar

  • 1 tsp. Dijon mustard

  • 1/2 cup hummus

Directions

  1. Place a large rimmed baking sheet in oven and preheat oven to 450°F. Toss together squash, parsnips, Brussels sprouts, onion, 2 tablespoons oil, and 1 1/2 teaspoons salt in a large bowl. Carefully spread vegetable mixture on preheated baking sheet. Return to oven and roast, tossing halfway through, until tender and browned, about 20 minutes. Let cool on baking sheet for 5 minutes.

  2. Meanwhile, cook quinoa according to package directions. Transfer to a large bowl. Add spinach and remaining 1/2 teaspoon salt. Toss until spinach is slightly wilted.

  3. Whisk vinegar and mustard in a small bowl. Gradually drizzle in remaining 1/4 cup oil, whisking constantly. Stir 2 tablespoons vinaigrette into quinoa.

  4. Divide quinoa among 4 bowls. Top with roasted vegetables. Dollop with hummus and drizzle with remaining vinaigrette. Serve warm or at room temperature.

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