Warm Quinoa and Roasted Vegetable Salad

• Vegan
• Gluten free

• Produce

  • 14 oz Brussels sprouts, fresh
  • 1 lb Butternut squash
  • 1 minced clove Garlic
  • 1 Lemon, Juice of
  • 3 sprigs Thyme, fresh

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 7 grinds Black pepper
  • 1/2 tsp Kosher salt
  • 1 Kosher salt & fresh ground black pepper
  • 1/4 tsp Salt
  • 1 pinch Sugar

• Oils & Vinegars

  • 1 Olive oil
  • 1/3 cup Olive oil, good-quality

• Liquids

  • 1 1/4 cups Water

Found on thecreeksidecook.com

Description

Ingredients

• 1 cup quinoa
• 1 & ¼ cups water
• ¼ teaspoon salt
• about 1 pound of butternut squash, cut into 1 & ½ inch cubes
• 14 ounces of fresh Brussels sprouts, trimmed and cut in half, from top to bottom
• 1 large, or up to 4 small red onions, peeled and cut into chunks about the same size as the squash.
• A few sprigs of fresh thyme, or ½ teaspoon dried thyme, sprinkled over the veggies
• olive oil
• kosher salt & fresh ground black pepper
• Juice of 1 lemon
• 1 minced clove of garlic
• 1 teaspoon Dijon mustard
• pinch of sugar
• ½ teaspoon kosher salt
• 7-8 grinds black pepper
• ⅓ cup of good quality olive oil

Directions

• Rinse the quinoa well, and drain in a fine mesh strainer.
• Using a medium saucepan, combine the rinsed quinoa with the water and salt.
• Bring to a simmer and cook, with the lid left open a crack, for about 15 minutes, until most of the water is absorbed - it may take a little longer, so just give it a few more minutes if you need to.
• When the quinoa is done, leave the lid on and set aside.
• While the quinoa is cooking, place all of the vegetables on a large baking sheet, and drizzle generously with olive oil. Stir around to get it all evenly coated, and sprinkle with the salt and pepper. Break the thyme stems into smaller pieces, and scatter among the vegetables.
• Roast in a 400º oven for about 30 minutes, stirring a couple times, until everything is cooked nicely, and can be pierced with the tip of a pairing knife fairly easily.
• In a small bowl, whisk the lemon juice with the garlic, mustard, sugar, salt and pepper, until the salt and sugar are dissolved.
• Whisk in the oil, in a thin stream to combine and emulsify the vinaigrette
• When the veggies are tender and cooked through, take a nice serving bowl and layer the cooked quinoa in the bottom. Put about half of the veggies on top, making sure to remove the stems from the thyme, and gently combine the veg and and quinoa. Kind of mound it in the center a bit, and then scatter the remaining vegetables over the top. Drizzle with a couple tablespoons of the vinaigrette.
• Serve warm, and store leftovers in the fridge.