Roasted Butternut Squash Medley & Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
15 oz. Butternut Squash, cubed2 c. Cauliflower, broken into medium chunks1 lg. Onion, chopped into medium chunks3 T. Olive Oil1 T. Balsamic Vinegar1/2 tsp. saltBlack Pepper to taste2-3 garlic cloves, mincedRed Pepper Flakes (optional)1 c. Quinoa, dry1 3/4 c. vegetable or chicken broth1 tsp. cumin
1. Combine chopped vegetables in a large bowl.
2. Prepare marinade by whisking together olive oil, vinegar, salt, pepper, garlic & optional red pepper flakes.
3. Pour and distribute marinade over vegetables and allow to set for at least 30 minutes.
4. Spray baking pan with a bit of non-stick spray. Spread vegetables out in a single layer and bake for 1 hour @ 400 degrees.
5. On the stovetop, bring broth to a boil, add cumin & quinoa. Reduce to a simmer. Cover & allow to simmer for 15 minutes.
6. Fold roasted veggies into quinoa mixture and distribute evenly.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
2. Prepare marinade by whisking together olive oil, vinegar, salt, pepper, garlic & optional red pepper flakes.
3. Pour and distribute marinade over vegetables and allow to set for at least 30 minutes.
4. Spray baking pan with a bit of non-stick spray. Spread vegetables out in a single layer and bake for 1 hour @ 400 degrees.
5. On the stovetop, bring broth to a boil, add cumin & quinoa. Reduce to a simmer. Cover & allow to simmer for 15 minutes.
6. Fold roasted veggies into quinoa mixture and distribute evenly.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 290.1 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.8 g
- Protein: 8.4 g
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