Roasted Winter Veggie Quinoa Bowl

Enjoy tasty, filling, good-for-you grain bowls all the time, including this hearty Roasted Winter Veggie Quinoa Bowl

Cook a batch of whole grains, seeds, or pseudocereals on Sunday for a week of healthy, quick lunches. 

Quinoa is not a grain

It’s actually a chenopod, is high in protein, fiber, phytonutrients, and it’s low-glycemic. While this recipe is best in summer, here’s a grain bowl one for summer.

You can whip up a big batch of quinoa in about 20 minutes. I rinse my quinoa first, and some people soak it before they cook it.

Roasted Winter Veggies & Quinoa

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Tania Van Pelt


For the Butternut Squash

  • 1 medium butternut squash peeled, cored, and chopped into 1½ inch cubes
  • ½ tablespoon grapeseed oil
  • 1 lemon or lime, juiced, divided
  • 1 tablespoon dried thyme
  • A few sprigs of rosemary
  • 1 teaspoon sea salt

For the Quinoa Bowl

  • 2 tablespoons olive oil
  • 2 tablespoons sherry or red wine vinegar
  • 2 tablespoons Dijon mustard
  • Fresh lime juice from ½ lime
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 small red onion chopped
  • 1 teaspoon minced garlic
  • 3 cups cooked quinoa
  • 2 cups cooked butternut chopped
  • 1 cup celery stalk and leaves, chopped
  • 2 cups of Lacinato kale or Napa cabbage, arugula, or other hearty green chiffonade, chopped in thin ribbons
  • ½ cup pumpkin seeds
  • 1 cup fresh parsley


For the Butternut Squash

  1. Preheat the oven to 400F.
  2. Cut the squash into one ½-inch cubes and place them on a baking sheet. Add the oil, salt, thyme and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Top with sprigs of rosemary and squeeze half the fresh lemon or lime over the squash.
  3. Roast for 45 to 55 minutes, until the squash is tender. Once squash is out of the oven, drizzle with the rest of the lemon or lime juice.
  4. Serve warm or allow to cool, refrigerate and add to the veggie bowl later.

For the Quinoa Bowl

  1. Whisk together the oil, vinegar, mustard, salt, and pepper with 2 tablespoons water in a large bowl. Add the red onion and garlic, whisk again, and taste. Add more mustard, salt, and pepper if you like.
  2. Add the remaining ingredients to the bowl and toss with a fork and spoon until everything is evenly coated in dressing. Taste and adjust the seasoning and serve right away, or refrigerate for up to an hour or so.