Quinoa With Roasted Winter Vegetables and Pesto
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound winter squash, peeled and cut in 1½-inch chunks
- ½pound carrots, peeled, quartered and cut in 2-inch lengths
- ½pound brussels sprouts, trimmed and cut in half through the stem
- ½pound turnips, peeled and cut in wedges
- 2tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- 1cup quinoa
- ¼ to ⅓cup pesto or pistou
Nutritional analysis per serving (6 servings)
258 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 7 grams protein; 548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
- Step 2
While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (½ to ¾ teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
- Step 3
When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
- Advance preparation: The vegetables can hold for a few hours once roasted, but don't toss with the pesto until you reheat them in a medium oven. The quinoa will keep for three or four days in the refrigerator and can be reheated in the oven, on top of the stove, or in the microwave.
Private Notes
Comments
I used carrots, sweet potatoes and red onion because that's what I had on hand. I toasted the quinoa after cooking it to add a bit more flavor, and then tossed all of it together with the pesto rather than putting the vegetables on top. I took it to the end-of-season cross country potluck today and won the prize for best side dish! Thanks Martha. I can always count on you and your recipes.
A drizzle of aged (or regular) balsamic vinegar just before serving really brings this together.
Wonderful! This is a great non-pasta way to use your homemade pesto. It's easy and flavorful. I made 2/3 recipe for four delicious meals just for me.
Cooked as written. Disappointing. Needed to add lots of balsamic to give it some appeal. This is a one and done.
Roasted fennel was a delicious add-in as I had half a bulb I needed to use. I roasted it separately and at a higher temp for caramelization. Next time I would use more fennel and eliminate the turnip, which was too bitter for some in my family.
The use of pesto was surprisingly good with the roasted veggies. Used kuri squash, brussel sprouts, turnips and rainbow carrots. Added a finishing squeeze of lemon juice and shards of parm to the veggies. Added butter to quinoa after it finished cooking and a squeeze of lemon. Repeatable.
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