PP Quinoa Bowl with Roasted Vegetable Medley

Chef:  Brett Vicki Brett-Gach
Makes:  8 servings
Prep Time: 30 minutes
Cook Time:  20-50 minutes




  • 4 c butternut squash, carrots, or sweet potatoes, peeled and cubed
  • 1 sweet onion, sliced
  • 1/2 C water
  • salt and pepper to taste
  • dash of Creole Seasoning
  • 1 1/2 c quinoa, uncooked
  • 3 c of water
  • 4 c of sliced broccoli (or other fresh vegetables like zucchini or yellow squash)
  • dash of water to pan saute
  • salt and pepper or lemon juice, to taste (optional)
  • Garnish: toasted almonds, and fresh cilantro or parsley (optional; only for PS)


  1. Preheat oven to 400 degrees.  Into a large roasting pan, add the butternut squash, carrots, or sweet potatoes, and onion slices. Season with salt and pepper and a dash of Creole Seasoning. 
  2. Add a 1/2 cup of water to the roasting pan, and roast vegetables uncovered until tender, around 20 – 50 minutes depending on the size.
  3. While vegetables are oven-roasting, prepare the quinoa according to package instructions, using 1 1/2 cups dry quinoa to 3 cups of water.
  4. Once the quinoa has been set up to steam, finish the broccoli separately.  Steam or pan-saute until the florets turn bright green and are tender-crisp. Turn off the heat, and season to taste. 
  5. Toss all ingredients together.
  6. Garnish (if desired) and serve immediately.

Vicki Brett-Gach:  Certified Vegan Lifestyle Coach and Educator / Certified Personal Chef
Starch Solution Certified / Forks Over Knives Plant-Based Certified
Ann Arbor Vegan Kitchen, LLC
Website and Blog: www.annarborvegankitchen.com
Facebook: www.facebook.com/AnnArborVeganKitchen

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