Harvest Quinoa with Vegetables (Printable)

Vibrant quinoa with roasted squash, sprouts, nuts, and a citrus dressing for a wholesome, satisfying dish.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 cup butternut squash, peeled and diced
04 - 1 cup sweet potato, peeled and diced
05 - 1 cup Brussels sprouts, halved
06 - 1 red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - Salt and pepper, to taste

→ Nuts & Seeds

09 - ⅓ cup pecans or walnuts, roughly chopped
10 - 2 tablespoons pumpkin seeds (pepitas)

→ Dressing

11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon fresh orange juice
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon maple syrup
16 - Salt and pepper, to taste

→ Garnish

17 - ¼ cup dried cranberries
18 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange butternut squash, sweet potato, Brussels sprouts, and red onion on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
04 - Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
05 - Toast pecans and pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant.
06 - Whisk together extra virgin olive oil, apple cider vinegar, orange juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
07 - In a large bowl, combine cooked quinoa, roasted vegetables, toasted nuts and seeds, and dried cranberries. Drizzle with dressing and toss gently to combine.
08 - Garnish with chopped fresh parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Everything roasts on one sheet so cleanup is fast and youre not stuck at the stove.
  • The citrus dressing cuts through the sweetness of the vegetables in a way that keeps you going back for more.
  • It tastes even better the next day when the flavors have settled into each other.
02 -
  • Dont crowd the baking sheet or the vegetables will steam instead of roast, use two sheets if you need to.
  • Let the quinoa rest covered after cooking so it finishes absorbing moisture and doesnt turn mushy.
  • Toast the nuts in a dry pan and watch them closely because they go from perfect to burnt in about 30 seconds.
03 -
  • Roast your vegetables on the top rack of the oven for better browning and crispier edges.
  • Make the dressing ahead and store it in a jar so you can shake it up and pour it right over the bowl.
  • If reheating, add the nuts and cranberries after warming so they dont get soggy or tough.

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