Roasted Butternut Squash & Cauliflower Quinoa
Seasoned with a Moroccan-inspired spice blend including cumin, turmeric, coriander and more, this roasted butternut squash & cauliflower quinoa is an easy side dish that’s full of flavor.
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch of ground ginger
- Pinch of cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small butternut squash, about 2 pounds, peeled and diced
- 1 head cauliflower, leaves removed, bottom stem trimmed, sliced lengthwise 1/2-inch thick and broken into pieces
- 1 cup quinoa, rinsed
- 2 cups water
- 15 ounce can chickpeas, drained and rinsed
- 1/3 cup chopped pistachios
- 1/3 cup golden raisins
- 1/4 cup finely chopped red onions
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, whisk together the olive oil, cumin, paprika, turmeric, coriander, onion powder, garlic powder, ginger, cinnamon, salt and pepper.
- In a large bowl, toss the butternut squash and cauliflower with the spiced oil and then spread them across a sheet pan in a single layer. (If your sheet pan seems crowded, use a second pan.)
- Roast for 30-35 minutes, flipping just over halfway through roasting, until the vegetables are tender and browning at the edges.
- While the squash and cauliflower are roasting, combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
- In a large bowl, combine the quinoa, roasted squash and cauliflower, chickpeas, pistachios, raisins, red onions and parsley. Gently stir everything together.
Notes
Sweet potatoes can be used instead of butternut squash.
You can use farro, barley or brown rice instead of quinoa.
Chopped almonds or walnuts are good substitutes for the pistachios.
Instead of raisins, you can use dried cranberries or chopped dried apricots.
Store leftovers in an airtight container in the refrigerator up to 4 days. You can eat them cold or reheat them in the microwave.
Nutrition
Calories: 379kcal | Carbohydrates: 57g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 627mg | Potassium: 1154mg | Fiber: 11g | Sugar: 10g | Vitamin A: 13618IU | Vitamin C: 76mg | Calcium: 144mg | Iron: 4mg