Quinoa with Buttery Roasted Vegetables Recipe

Name: Quinoa with Buttery Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Uncooked; 3 cloves Garlic, Minced; 4 Tablespoons Land O Lakes Salted Butter; 1/2 whole Red Onion, Peeled And Cut Into Large Chunks; 1/2 whole Butternut Squash, Peeled, Seeded, And Cut Into Large Chunks; 2 whole Large Carrots, Peeled, Halved, And Cut Into 1-inch Pieces; 2 whole Large Parsnips, Peeled, Halved, And Cut Into 1-inch Pieces; Salt And Pepper, to taste; 4 Tablespoons Pine Nuts; 6 ounces, weight Baby Arugula Leaves; 1 cup Parmesan Shavings, Divided; Lemon

Servings: persons

1 cup Quinoa, Uncooked
3 cloves Garlic, Minced
4 Tablespoons Land O Lakes Salted Butter
1/2 whole Red Onion, Peeled And Cut Into Large Chunks
1/2 whole Butternut Squash, Peeled, Seeded, And Cut Into Large Chunks
2 whole Large Carrots, Peeled, Halved, And Cut Into 1-inch Pieces
2 whole Large Parsnips, Peeled, Halved, And Cut Into 1-inch Pieces
Salt And Pepper, to taste
4 Tablespoons Pine Nuts
6 ounces, weight Baby Arugula Leaves
1 cup Parmesan Shavings, Divided
Lemon

1
Preheat the oven to 400 degrees.
2
Prepare quinoa according to package directions.
3
Set it aside to cool.
4
In a small skillet over medium-low heat, melt the butter with the garlic.
5
Turn off the heat and allow it to sit for 5 minutes.
6
Arrange the vegetables on a large rimmed baking sheet.
7
Pour over half of the garlic butter, sprinkle on salt and pepper, and toss to coat.
8
Roast the vegetables for 35 to 40 minutes, tossing occasionally, until theyre nice and deep golden brown.
9
Remove them from the oven and set them aside to cool slightly.
10
Add the pine nuts to the same skillet over low heat and toast them for 5 to 7 minutes, tossing occasionally, until light golden brown.
11
Set aside.
12
Place cooked, cooled quinoa in a large bowl.
13
Toss in the roasted vegetables and half the Parmesan shavings.
14
Squeeze lemon in the remaining melted garlic butter and add to roasted vegetables.
15
Toss in the arugula (it will wilt slightly) and the pine nuts, then sprinkle the rest of the Parmesan on top.
16
Serve warm or at room temperature.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Quinoa, Uncooked, 3 cloves Garlic, Minced, 4 Tablespoons Land O Lakes Salted Butter, 1/2 whole Red Onion, Peeled And Cut Into Large Chunks, and more.

Yes, Quinoa with Buttery Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa with Buttery Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions