Baked Autumn Vegetables with Quinoa
Roasted pumpkin, wild mushrooms and onions served with quinoa and Parmesan cheese (for the non-vegan option).
Servings Prep Time
4people 15minutes
Cook Time
75minutes
Servings Prep Time
4people 15minutes
Cook Time
75minutes
Ingredients
Instructions
  1. Preheat an oven to 180 Celsius degrees (fan).
  2. Put the butternut squash, parsnips, onions and garlic to a shallow oven proof dish and sprinkle it with the 2-3 tbsp olive oil, sea salt, pepper and thyme, mix well (best done with your hands). Cover the dish with a lid (or aluminium foil) and place in the hot oven.
  3. After 30 minutes take it out from the oven, add the chanterelles and stir gently. Put the dish back to the oven (uncovered) for another 30 minutes.
  4. In the meantime prepare the quinoa: put it to a fine mesh strainer, rinse it well (for at least 1 minute) under running water and drain well. Heat a drizzle of olive oil in a pot over a medium heat and fry the drained quinoa for about 1 minute till the rest of water evaporates. Add water or stock, 0.25 tsp salt and bring to boil. Lower the heat and cook covered for approx. 15 minutes. Take it out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork.
  5. When the vegetables are ready, serve them on a bed of quinoa, sprinkled with pumpkin seed oil, a dash of white wine vinegar and Parmesan.

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