Quinoa with baked root vegetables in butter

Votes: 4

How to Make Quinoa with Roasted Root Vegetables in Butter

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

In this dish, boiled quinoa is beautifully paired with juicy, savory arugula, sweet and spicy roasted vegetables, crunchy pine nuts, and shaved Parmesan, all wrapped in a wonderful dressing of melted butter and lemon juice. For the vegetable component, roast evenly sliced carrots, parsnips, butternut squash, and red onion in the oven. The result is incredibly vibrant, delicious, and healthy. Serve as a salad, a side dish for meat, or as a vegetarian main course. Enjoy warm or chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup quinoa
110 g salted butter
3 cloves garlic, crushed
2 large carrots, peeled, halved lengthwise and cut into 2.5cm pieces.
2 large parsnips, peeled, halved lengthwise and cut into 2.5cm pieces.
Half a red onion, cut into large pieces
Half a butternut squash, peeled, seeded and cut into large chunks
Juice of 1 lemon
1/4 cup pine nuts
170 g of small arugula
1 tbsp. parmesan shavings

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: quinoa, butternut squash, carrot, parsnip root, lemon juice, Parmesan cheese, pine nuts, arugula

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Cook the quinoa according to package directions. Set aside to cool.

In a small skillet over medium heat, melt the butter and garlic. Turn off the heat and let sit for 5 minutes.
Place the carrots, parsnips, red onion, and squash on a large rimmed baking sheet. Drizzle with half the garlic oil, season with salt and black pepper, and toss to coat. Roast the vegetables, stirring occasionally, until golden brown, 35-40 minutes. Set aside to cool slightly.
Pour the other half of the garlic oil into a bowl (set the pan aside for the pine nuts). Add lemon juice, a little salt and black pepper, and whisk.
Add the pine nuts to the reserved pan, set over low heat, and toast, stirring occasionally, until light golden brown, 5-7 minutes. Set aside.
Assembling the salad:

Place the arugula in a large bowl, then add the roasted vegetables, butter dressing, quinoa, pine nuts, and Parmesan shavings. Toss and serve warm or at room temperature.