Roasted Autumn Vegetable Quinoa

Quinoa et légumes d

Quinoa et légumes d'automne rôtis

Quinoa and Roasted Autumn Vegetables

Like many of you I imagine we are trying to eat less meat at home. Omnivores trend flexitarian

🙂 Not out of pure vegetarian conviction, but rather because on the health side it is advisable to eat less. And also for ecological reasons.

On the meat side, I’ll allow myself a little aside. I really recommend that you buy it from a butcher or butcher’s shop. Personally, I go to the Capuchin market in Bordeaux at Gauthier. In supermarkets, there is good and not so good and the thing that counts for them is the price. But, let’s be logical, you can’t have good meat at prices that sometimes make you shudder so low. If it’s a question of budget (we’re all at that point), then choose cuts that are cheaper and cook longer. Long live the beef cheek for example, a piece that is so good that it’s to die for.


With this recipe you will enjoy yourself without meat and will not be hungry when you leave the table 🙂

For 4 persons (main course) :

  • 4 organic carrots (280 g)
  • 6 organic turnips (280 g)
  • 1 small organic Butternut squash (600 g)
  • 3 tablespoons of olive oil
  • 2 tablespoons of gomasio (or mixture of salt and sesame seeds)
  • 1 spoon

Bring a pot of salted water to a boil. Add the turnips and cook for 7 minutes at a low boil, then add the carrots and cook for another 8 minutes. Drain and set aside.

Peel the butternut and cut it into coarse cubes of about 2 cm.

Preheat the oven to 200°C, rotating heat.

Put all the diced vegetables in a salad bowl, add the spices and olive oil. Mix together. Pour on a non-stick baking tray (or covered with baking paper) and bake for 40 minutes.

15 minutes before the end of the vegetable cooking time, prepare the quinoa.

Start by rinsing it generously in a fine sieve. Put it in a saucepan with twice its volume of water and the chicken stock cube. Bring to a boil, cover and cook over low heat for 12 to 15 minutes (depending on whether you like it crispy or melting). Salt.

Mix the quinoa and roasted vegetables, add the pumpkin seeds, taste and adjust the seasoning if necessary. Serve immediately.

Quinoa et légumes d'automne rôtis

Quinoa and Roasted Autumn Vegetables


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