Baked Autumn Vegetables with Quinoa

Baked Autumn Vegetables with Quinoa – Perfect not Only for Vegans

Everybody in my family loves pumpkins/squashes. In autumn I often cook soups made of roasted pumpkin, and when I take it out from the oven, I have to guard the baking tray to ensure I don’t have to come up with another idea for lunch quickly 😉

The recipe for Baked Autumn Vegetables with Quinoa is based on the favourite roasted squash, but I also included here some other vegetables and chanterelles. So apart from sweet pumpkin, we have in this dish nutty parsnip and earthy chanterelles combined with crunchy pumpkin seeds. You could serve this dish with rice or barley but if you prefer to have a vegetarian dish (or even vegan, if you omit the Parmesan) with complete protein (containing all essential amino acids), serve it with quinoa.


Baked Autumn Vegetables with Quinoa

Roasted pumpkin, wild mushrooms and onions served with quinoa and Parmesan cheese (for the non-vegan option).
Servings 4 people
Prep Time 15 minutes
Cook Time 75 minutes

Ingredients

Instructions

  1. Preheat an oven to 180 Celsius degrees (fan).
  2. Put the butternut squash, parsnips, onions and garlic to a shallow oven proof dish and sprinkle it with the 2-3 tbsp olive oil, sea salt, pepper and thyme, mix well (best done with your hands). Cover the dish with a lid (or aluminium foil) and place in the hot oven.
  3. After 30 minutes take it out from the oven, add the chanterelles and stir gently. Put the dish back to the oven (uncovered) for another 30 minutes.
  4. In the meantime prepare the quinoa: put it to a fine mesh strainer, rinse it well (for at least 1 minute) under running water and drain well. Heat a drizzle of olive oil in a pot over a medium heat and fry the drained quinoa for about 1 minute till the rest of water evaporates. Add water or stock, 0.25 tsp salt and bring to boil. Lower the heat and cook covered for approx. 15 minutes. Take it out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork.
  5. When the vegetables are ready, serve them on a bed of quinoa, sprinkled with pumpkin seed oil, a dash of white wine vinegar and Parmesan.
Leave a Comment
Leave a Comment

Related Post

  • Sweetcorn and Spaghetti Squash Soup

    Would like to extend your repertoire of dishes cooked with this particular type of pumpkin? Then you should try this sweetcorn soup with spaghetti squash instead of pasta, enhanced by… Read More

Recent Posts

  • Main Courses
  • Pasta

Pasta with Chanterelles, Prawns and Saffron Sauce

Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…

  • Main Courses
  • Pasta

Asparagus Pasta With Saffron Cream Sauce

Are you looking for a new delicious recipe to use asparagus? Then surely this fragrant pasta with salmon, prawns and…

  • Bread
  • Vegan

Easy Focaccia Bread (Focaccia No Knead)

Are you looking for a recipe for focaccia that requires minimum effort for maximum satisfaction? Then you are in the…

  • Cakes
  • Desserts

Double Chocolate Cake (Chocolate Mousse Cake)

Are you a fan of chocolate mousse? Then you will love this cake that apart from the velvety chocolate mousse,…

Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. So many healthy dishes are bland and uninteresting. I reject this. So I am inspired to create yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to you trying them and giving me your feedback.

Read More

Instagram