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.

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Baked Autumn Vegetables with Quinoa

Roasted pumpkin, wild mushrooms and onions served with quinoa and Parmesan cheese (for the non-vegan option).

Prep Time

15 minutes

Cook Time

75 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 butternut squash or pumpkin (weighing 1-1.3kg), peeled and cut into 2-3cm chunks,
• 200 g chanterelles
• 2 red onions cut into eights
• 3 parsnips peeled and cut into 2-3cm chunks,
• 8 cloves garlic peeled,
• 2-3 tbsp olive oil
• 1.5 tsp thyme
• 200 g quinoa
• a drizzle olive oil
• 500 ml vegetable stock (or water)
• 2 tbsp pumpkin seeds toasted
• 2 tbsp pumpkin seed oil
• 1 tbsp white wine vinegar
• salt and pepper.
• 2 tbsp grated Parmesan cheese (optional)

Prep Time 15 minutes Cook Time 75 minutes Servings people MetricUS Imperial Ingredients 1 butternut squash or pumpkin (weighing 1-1.3kg), peeled and cut into 2-3cm chunks, 200 g chanterelles 2 red onions cut into eights 3 parsnips peeled and cut into 2-3cm chunks, 8 cloves garlic peeled, 2-3 tbsp olive oil 1.5 tsp thyme 200 g quinoa a drizzle olive oil 500 ml vegetable stock (or water) 2 tbsp pumpkin seeds toasted 2 tbsp pumpkin seed oil 1 tbsp white wine vinegar salt and pepper. 2 tbsp grated Parmesan cheese (optional)

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.

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