Roasted Winter Vegetable Quinoa Bowl

This vibrant Roasted Winter Vegetable Quinoa Bowl combines earthy flavors from seasonal vegetables like butternut squash, Brussels sprouts, and carrots with the nutty texture of quinoa. Tossed with a light honey-mustard dressing, this dish is both hearty and refreshing, making it an ideal lunch option that is satisfying yet healthy.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 2 medium carrots, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a pot, bring the vegetable broth to a boil and add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, toss the cubed butternut squash, halved Brussels sprouts, and sliced carrots with olive oil, salt, and pepper on a baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
5. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to create the dressing.
6. Once the quinoa and vegetables are done, combine them in a large bowl. Drizzle the honey-mustard dressing over the top and toss gently to combine.
7. Garnish with fresh parsley before serving.