Food Recipes Roasted Root Veggie Quinoa Bowls 5.0 (1) 1 Review Whip up this healthful weeknight dinner in under 30 minutes. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 20 mins Cook Time: 0 mins Total Time: 30 mins Servings: 4 Little kitchen shortcuts like a package of pre-cut butternut squash or storebought hummus give you a head-start on dinner and it's a-ok to bask in these wins. Roast the squash alongside parsnips, red onions, and Brussels sprouts for a winter veggie medley that pairs well with any grain you like. Here, quick-cooking quinoa keeps this meal speedy, but this winter grain bowl would be just as fulfilling served with farro, millet, barley, or brown rice. Pro tip: Preheating your baking sheet before adding the cut vegetables promotes that crave-worthy caramelization. Ingredients 1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes 4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups) 8 oz. Brussels sprouts, trimmed and quartered lengthwise 1 small red onion 1/4 cup plus 2 Tbsp. olive oil, divided 2 tsp. kosher salt, divided 1 cup quinoa 3 cups fresh baby spinach 1 Tbsp. white balsamic or apple cider vinegar 1 tsp. Dijon mustard 1/2 cup hummus Directions Place a large rimmed baking sheet in oven and preheat oven to 450°F. Toss together squash, parsnips, Brussels sprouts, onion, 2 tablespoons oil, and 1 1/2 teaspoons salt in a large bowl. Carefully spread vegetable mixture on preheated baking sheet. Return to oven and roast, tossing halfway through, until tender and browned, about 20 minutes. Let cool on baking sheet for 5 minutes. Meanwhile, cook quinoa according to package directions. Transfer to a large bowl. Add spinach and remaining 1/2 teaspoon salt. Toss until spinach is slightly wilted. Whisk vinegar and mustard in a small bowl. Gradually drizzle in remaining 1/4 cup oil, whisking constantly. Stir 2 tablespoons vinaigrette into quinoa. Divide quinoa among 4 bowls. Top with roasted vegetables. Dollop with hummus and drizzle with remaining vinaigrette. Serve warm or at room temperature. Rate it Print