Quinoa with Roasted Veggies


  • 1 cup ½-inch cubes peeled butternut squash
  • 1 cup ½-inch cubes peeled sweet potato
  • 1 tablespoon onion granules
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¾ cup quinoa, rinsed and drained
  • 1 ½ cup low-sodium vegetable broth
  • + 3 more ingredients
    • ½ cup slivered almonds, toasted
    • ¼ cup chopped fresh parsley
    • Juice of 1 lemon (about 2 tablespoons)

Preheat the oven to 350°F. In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 40 minutes or until squash and potatoes are fork-tender. Meanwhile, in a small sau...

View full recipe at SpringPad


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