Roasted Winter Veggie Quinoa Bowl
Little kitchen shortcuts like a package of pre-cut butternut squash or store bought hummus give you a head-start on dinner. Roast the squash alongside parsnips, red onions, and Brussels sprouts for a winter veggie medley that pairs well with any grain you like. 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
Instructions
- Place a large rimmed baking sheet in the 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 the vegetable mixture on a preheated baking sheet. Return to oven and roast, tossing halfway through, until tender and browned about 20 minutes. Let cool on a baking sheet for 5 minutes.
- 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.
- Whisk vinegar and mustard in a small bowl. Gradually drizzle in the remaining 1/4 cup oil, whisking constantly. Stir 2 tablespoons vinaigrette into quinoa.
- Divide quinoa among 4 bowls. Top with roasted vegetables. Dollop with hummus and drizzle with remaining vinaigrette. Serve warm or at room temperature.