Description
A delicious vegetarian main dish for Thanksgiving, featuring roasted vegetables and grains.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 large butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and red onion with olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Once cooked, fluff the quinoa with a fork and mix in the roasted vegetables, cranberries, and pecans.
- Serve warm as a main dish for Thanksgiving.
Notes
- Feel free to add other vegetables of your choice.
- You can substitute quinoa with farro or brown rice.
- This dish can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian thanksgiving main dish, roasted vegetables, quinoa dish