How many servings does this recipe make?

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

What ingredients do I need for Roasted Fall Vegetables And Quinoa ?

You need 13 ingredients. The key ingredients include: 1 8 oz bag multicolored baby carrots, 1/2 small red onion, thinly sliced, 2 cups coarsely chopped butternut squash (or various mini-squash, halved), about 8 oz, 2 tbsp olive oil, and more.

Is Roasted Fall Vegetables And Quinoa suitable as meat & poultry?

Yes, Roasted Fall Vegetables And Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roasted Fall Vegetables And Quinoa ?

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

Roasted Fall Vegetables And Quinoa Recipe

Name: Roasted Fall Vegetables And Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8 oz bag multicolored baby carrots; 1/2 small red onion, thinly sliced; 2 cups coarsely chopped butternut squash (or various mini-squash, halved), about 8 oz; 2 tbsp olive oil; 3/4 cup chicken stock; 1/2 cup red quinoa; 2 cloves garlic, thinly sliced; 3 cups loosely packed baby kale or spinach; 2 cups shredded roasted chicken; Kosher salt and pepper; 1 tsp lemon zest; 2 tbsp lemon juice; 1/4 cup chopped fresh herbs

Roasted Fall Vegetables And Quinoa

Eats Now Editorial Team · 1176 kcal · Meat & Poultry

Roasted Fall Vegetables And Quinoa – a delicious recipe with carrots, red onion, butternut squash, olive oil, chicken stock, red quinoa. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Roasted Fall Vegetables And Quinoa

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