How I made this Roasted Butternut Squash and Quinoa with apples Recipe taste so good and healthy

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutritious and adds a chewy texture, while brown rice is more economical.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein, while sunflower seeds are budget-friendly.

Preheat oven to 425°F (218°C).

Dice butternut squash into bite-sized pieces.

Season butternut squash with salt, black pepper, and chai Masala spice.

Add avocado oil to the butternut squash and toss to coat.

Spread butternut squash on a baking sheet and roast until soft and caramelized.

Dice carrots and add to the same bowl with salt, black pepper, and chai Masala spice.

Add avocado oil to the carrots and toss to coat.

Spread carrots on a separate baking sheet and roast in the oven.

Wash and dice two Granny Smith apples, adding them to the bowl with a touch of honey, salt, and black pepper.

Cut a red onion in half and separate the layers, placing them on the baking sheet with the other vegetables.

Roast all vegetables in the oven until cooked through and slightly caramelized.

In a saucepan, add about 2 cups of quinoa and toast it with garlic, ginger, thyme, and rosemary in avocado oil for a couple of minutes.

Add 3 and 1/4 cups of water to the quinoa, along with salt, black pepper, and spices, and bring to a boil.

Cover the quinoa, reduce heat, and cook for about 20 minutes until water is absorbed.

Remove the sprigs of thyme and rosemary from the quinoa once cooked.

Combine the roasted vegetables with the quinoa in a larger pot, adding olive oil and lemon juice to taste.

Fold in green onions and any additional greens like arugula.

Top with pine nuts and lemon zest before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens