Roasted Winter Vegetable Quinoa Pilaf
Warm your soul with this Roasted Winter Vegetable Quinoa Pilaf, a delightful blend of roasted carrots, Brussels sprouts, and nutty quinoa. Perfect for chilly evenings and festive gatherings, this dish celebrates winter’s harvest with vibrant flavors and textures. Enjoy it as a main course or a side dish that will impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 2 medium carrots, chopped
- 1 cup Brussels sprouts, halved
- 1 medium red onion, chopped
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried thyme (or fresh)
- Salt and pepper to taste
- ¼ cup pine nuts (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the carrots and Brussels sprouts in olive oil, salt, pepper, and thyme until well coated. Spread them on the prepared baking sheet.
- Roast vegetables for about 25-30 minutes or until tender and caramelized.
- Meanwhile, combine rinsed quinoa and vegetable broth in a pot over medium heat. Bring to a boil, then reduce heat to low and simmer for about 15 minutes or until liquid is absorbed.
- Fluff cooked quinoa with a fork and gently fold in roasted vegetables.
- Serve warm, garnished with toasted pine nuts if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Experiment with seasonal vegetables like sweet potatoes or butternut squash for different flavors. For added texture and flavor, consider incorporating dried fruits such as cranberries or nuts like walnuts.