Roasted Vegetable Quinoa Pilaf Recipe

Name: Roasted Vegetable Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound approximately 1-inch cauliflower florets; 1/2 pound Brussels sprouts, halved or quartered into 1-inch pieces; 1/2 pound carrots, cut into 1 inch slices; 1/2 pound parsnips, cut into 1 inch slices; 1/4 cup extra virgin olive oil, divided; fine sea salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1/2 cup chopped sweet onion; 1 cup uncooked quinoa; 2 cups reduced sodium chicken or vegetable broth; 6 strips applewood smoked bacon, cooked until crisp and crumbled; 1/4 cup chopped fresh flat leaf parsley

Servings: persons

1/2 pound approximately 1-inch cauliflower florets
1/2 pound Brussels sprouts, halved or quartered into 1-inch pieces
1/2 pound carrots, cut into 1 inch slices
1/2 pound parsnips, cut into 1 inch slices
1/4 cup extra virgin olive oil, divided
fine sea salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup chopped sweet onion
1 cup uncooked quinoa
2 cups reduced sodium chicken or vegetable broth
6 strips applewood smoked bacon, cooked until crisp and crumbled
1/4 cup chopped fresh flat leaf parsley

1
Preheat oven to 425 degrees F.
2
Spread cauliflower, Brussels sprouts, carrots and parsnips in an even layer on a large sheet pan; drizzle with 3 tablespoon oil. Season liberally with salt and pepper and toss to coat. Bake about 20 minutes or until golden and tender, turning vegetables once halfway through baking time.
3
Meanwhile, heat 1 tablespoon oil and butter in a large saucepan over medium-high heat; add onion. Season lightly with salt and pepper and cook until soft, stirring often. Add quinoa, stir 3 minutes. Add 2 cups broth. When mixture comes to a boil, reduce heat, cover and simmer 10 to 15 minutes, or until liquid is absorbed.
4
Add roasted vegetables and bacon to cooked quinoa and stir gently until combined. Stir in parsley and serve.

654

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.

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: 1/2 pound approximately 1-inch cauliflower florets, 1/2 pound Brussels sprouts, halved or quartered into 1-inch pieces, 1/2 pound carrots, cut into 1 inch slices, 1/2 pound parsnips, cut into 1 inch slices, and more.

Yes, Roasted Vegetable Quinoa Pilaf falls under the Meat & Poultry 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!

Roasted Vegetable Quinoa Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions