Roasted Fall Vegetables with Quinoa

Serves 4



  • 1 cup quinoa
  • 2.5 cups water
  • ¼ tsp. sea salt

The veggies

  • 1 large butternut squash
  • 2 handfuls brussel sprouts brussels sprouts, trimmed and cut in half, from top to bottom
  • 1 large red onion
  • A few sprigs of fresh thyme, or ½ tsp. dried thyme, sprinkled over the veggies
  • extra-virgin olive oil
  • Sea salt and fresh ground black pepper


  • juice of 1 lemon
  • 1 garlic clove, minced
  • 1 tsp. dijon mustard
  • ½ tsp. kosher sea salt
  • Black pepper to taste
  • 1/3 cup extra-virgin olive oil.

Rinse the quinoa well, drain in a fine mesh strainer. Using a medium saucepan, combine the rinsed quinoa with the water and salt. Bring to a simmer and cook, with the lid left open a little, for about 15 minutes, until most of the water is absorbed. When quinoa is done, leave the lid on and set aside. While the quinoa is cooking, place all of the vegetables on a large baking sheet, and drizzle generously with olive oil. Stir around to get it all coated evenly, sprinkle with sea salt and pepper. Break the thyme stems into smaller pieces, and scatter among the vegetables.

Roast in a 400 degree F oven for about 30 minutes, stirring a couple times, until everything is cooked (pierced with tip of knife fairly easily). In a small bowl, whisk the lemon juice with the garlic, mustard, sea salt and pepper, until salt is dissolved. Whisk in the oil, in a thin stream to combine and emulsify the vinaigrette. When veggies are tender and cooked through, serve quinoa into a bowl, place veggies on top and drizzle with the vinaigrette


Recipe adapted from <>.


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