Meatless Monday Recipe – Quinoa with Roasted Root Veggies and Currants

by naturalkidz on January 1, 2012

Quinoa with Roasted Root Veggies and Currants

Makes 7 to 9 side servings


– 1 cup carrot, roughly chopped

– 2 cups butternut squash, peeled and 1/2 inch cube

– 1 cup red onion, large dice

– 1 cup yellow squash, large dice

– 2 tbsp dried thyme

– 1 tbsp coriander

– 1 tbsp oil

– 1 tbsp champagne vinegar

– 1/2 tsp salt

– 1 tbsp orange zest

– 1/2 cup currants

– 1/3 cup vegetable broth

– 1 cup quinoa, washed

– 1 1/2 cup water

– Pinch salt

– 1/3 cup flat leaf parsley, chopped.


Combine the first 11 ingredients in a large bowl and stir until veggies are well coated. Place broth in a large casserole dish, then spread veggies along the bottom.  Bake covered at 400 degrees F, for about 45 minutes, until butternut is tender. Stir occasionally. Meanwhile, bring water, quinoa, and pinch of salt to a boil in a medium saucepan. Simmer, covered, for about 25 minutes. Fluff quinoa with a fork and place in a large bowl.  When veggies are done, add to the bowl and stir in with quinoa.  Season more if needed and toss in parsley.


Thanks to Christy for this recipe!

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