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Quinoa With Roasted Root Veggies and Currants [Vegan]

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With Thanksgiving nearing, you may be looking for an alternative to the usual gluten-filled stuffing. Whether you are watching your weight this holiday season or you're allergic to gluten, this quinoa dish is the perfect substitute for stuffing. I served this at the 25th Anniversary Party for the Farm Sanctuary in Dallas and the animal-loving guests were begging for seconds. Needless to say it will be a big hit at your Thanksgiving table!

It's filled with seasonal root veggies, herbs, and a touch of orange and currants for sweetness. The champagne vinegar really makes this dish sing, but if you can't find it you can substitute red wine vinegar.

Quinoa With Roasted Root Veggies and Currants [Vegan]

Serves

7 - 9 as a side

Ingredients

  • 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 tablespoons dried thyme
  • 1 tablespoon coriander
  • 1 tablespoon oil
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1/2 cup currants
  • 1/3 cup vegetable broth
  • 1 cup quinoa, washed
  • 1 1/2 cup water
  • Pinch salt
  • Salt, to taste
  • 1/3 cup flat leaf parsley, chopped

Preparation

  1. 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.
  2. Meanwhile, bring water, quinoa, and pinch of salt to a boil in 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.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


butternut SquashGrains - OtherQuinoa

 

AUTHOR & RECIPE DETAILS


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Christy Morgan has been tantalizing taste buds for years as a vegan chef, cooking instructor, food writer, and cookbook author. Her mission is to show that a whole foods vegan diet can be delicious, easy and will bring more energy and bliss into your life! Christy became obsessed with fitness post-30 and is now a NASM certified personal trainer and yoga teacher spreading the message that you can be strong & thrive on a plant-based diet. She is the author of Blissful Bites: Plant-based Meals That Nourish Mind, Body, and Planet and the founder and creator of Blissed Out Retreats. She can show you how to reach all your health and fitness goals to reach optimal health!


 

 



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One comment on “Quinoa With Roasted Root Veggies and Currants [Vegan]”

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Shilpa
3 Years Ago

This recipe was one of those I started not having any idea how it would turn out and not having all the ingredients (like vinegar and currents). It was surprisingly really good, didn't take long to make and is a satisfying whole meal! Definitely gonna make this one again. Thanks Christy.


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