Roasted Vegetables with Quinoa

Brussel Sprouts, Butternut Squash with Quinoa

One of the best ways to recharge is by loading up on your vegetable intake at the midday meal. This nourishing side will keep you satisfied  and energized.  Great way to nourished your body adding protein, fiber, healthy fats, antioxidants and other essential vitamins.

Here is the recipe for the “fancier” version I make usually during the weekend when I have more time than I know you will enjoy!  I always prepared 6-8 servings and stored the rest since I like always be prepared by having healthy food available on my fridge.

During my  busy days, I keep it simple and more time-efficient. I simply add olive or coconut oil to the Butternut Squash  (these can be frozen and cubed),  and Brussel Sprouts.  Then I  add himalayan salt and pepper, and add lemon juice to the Quinoa for a little extra flavor.

Ingredients:

  • 1/2 Butternut squash , peeled and diced
  • 20 brussels sprouts, trimmed and halved
  • 1/4 cup melted coconut oil or extra virgin olive oil
  • salt and and freshly ground pepper to taste .
  • 1 teaspoon of paprika
  • 3/4 cup plus  2 tablespoon of water
  • 1/2 cup quinoa, rinsed and drained
  • 1 garlic clove
  • 2 tablespoons tahini
  • 3 tablespoons apple cider vinegar
  • 1/4 cup snipped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 2 1/2 cups baby spinach, arugula, kale or green or your choice.
  • Serves 2

Oven to 425  F. On a rimmed baking sheet, toss squats and brussels sprouts with 2 tablespoons oil, season with salt and the paprika. Roast vegetables tossing hallway through, until golden and tender, About 25-30 minutes.

Meanwhile, bring 3/4 cup of water, the quinoa and pinch of salt to boil on a medium saucepan. Reduce heat, cover and simmer until liquid has been absorbed and quinoa is tender. For about 15 minutes. Transfer to a bowl.

Pulse garlic, tahini, vinegar,  2 tablespoon oil and 2 of water, parsley and cilantro in a food processor until smooth. Season with salt and pepper.

Vegetables and sauce can be refrigerated in separate containers up to three days.

In a bowl, toss roasted vegetables with quinoa and two tablespoon of sauce. Toss each serving with spinach or green of your choice. Season with salt and pepper and enjoy!

Quinoa is one of the most protein-rich foods we can eat, also high in fiber.  It contains 8 grams of quality protein per cup.  Is an excellent plant-based protein source for vegetarians and vegans. Butternut Squash  provides a  significant amount  of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.  And Brussel Sprouts  are high in vitamin  C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

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