Double Rainbow Quinoa with Roasted Butternut Squash and Purple Potatoes

Benefit from a nutritious colorful quinoa dish, packed with a rainbow of fresh and roasted vegetables. Thanks to Lillie Mack for sharing her healthy creation with us. 

 
 

Ingredients

1 cup Rainbow Quinoa, rinsed
1 cup diced butternut squash
1 cup diced purple potatoes
1 cup cherry tomatoes
1 avocado diced
1 yellow pepper diced
1/2 cup radicchio thinly sliced
1/3 cup pesto
splash of olive oil
1/4 teaspoon salt

 

METHOD

Heat oven at 400. 
Roast squash & potatoes for 45 mins. Toss at 20 minutes. In the last 10 mins add the tomatoes. Roast until squash & potatoes are crispy and golden brown and the tomatoes have blistered slightly. 
 
While roasting, add quinoa to 2 cup water and salt. Bring to boil. Cover the pot and reduce to a simmer for 25 mins or until all water is absorbed. 
 
Add roasted veggies, avocado, pepper and radicchio to bowl with quinoa. Stir in the pesto and olive oil. Add salt to taste. 
 
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