Roasted Vegetable Quinoa Stew Recipe

Name: Roasted Vegetable Quinoa Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled, large chunk cut; 1 small cauliflower, stems removed, large chunk cut; 1 large white onion, skin removed, cut into 6 pieces; 1 medium red onion, skin removed, cut into 4 pieces; 1 large turnip, peeled, large chunk cut; 2 medium parsnips, peeled, large chunk cut; 1 small butternut squash, peeled, medium chunk cut; 1 large baking potato, peeled, medium chunk cut; 2 tablespoons olive oil; 1 tablespoon kosher salt (optional); fresh ground black pepper, to taste; 2 cups quinoa, rinsed, drained, & toasted (see Quinoa-Toasted); 5 fresh garlic cloves, minced; 4 cups water; 1/4 - 1/2 teaspoon sea salt; 1 -2 cup low sodium vegetable broth (homemade best)

Servings: persons

3 carrots, peeled, large chunk cut
1 small cauliflower, stems removed, large chunk cut
1 large white onion, skin removed, cut into 6 pieces
1 medium red onion, skin removed, cut into 4 pieces
1 large turnip, peeled, large chunk cut
2 medium parsnips, peeled, large chunk cut
1 small butternut squash, peeled, medium chunk cut
1 large baking potato, peeled, medium chunk cut
2 tablespoons olive oil
1 tablespoon kosher salt (optional)
fresh ground black pepper, to taste
2 cups quinoa, rinsed, drained, & toasted (see Quinoa-Toasted)
5 fresh garlic cloves, minced
4 cups water
1/4 - 1/2 teaspoon sea salt
1 -2 cup low sodium vegetable broth (homemade best)

1
Pre-heat oven to 375 degrees.
2
Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
3
Turn out on a large flat sheet pan with lips.
4
Sprinkle with salt and pepper.
5
Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
6
While vegetables are roasting, prepare quinoa.
7
Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
8
Simmer for 30 minutes, covered.
9
Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
10
Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
11
Nothing left to do now but eat!

433

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 16 ingredients. The key ingredients include: 3 carrots, peeled, large chunk cut, 1 small cauliflower, stems removed, large chunk cut, 1 large white onion, skin removed, cut into 6 pieces, 1 medium red onion, skin removed, cut into 4 pieces, and more.

Yes, Roasted Vegetable Quinoa Stew falls under the Soups & Stews 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 Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions