Roasted Root Vegetable Quinoa Pilaf
This healthy and colorful roasted root vegetable quinoa pilaf is perfect for the holidays or a regular dinner! Packed with carrots, parsnips, brussels sprouts and pecans, it’s super flavorful and simple to make. Dairy free, gluten free and vegan.
My obsession with all things roasted vegetables has gotten completely out of hand.
So it should come as no surprise that today’s idea for a healthier Thanksgiving side dish features, of course, roasted veggies! Roasted root veggies to be exact.
Well, sorta. The carrots and parsnips are root vegetables … and I just so happen to love brussels sprouts. So we’re throwing some of those in there as well.
And then. We combine those veggies with another favorite of mine – pilaf. But made with quinoa instead of rice.
Now, just alone the quinoa pilaf is pretty darn awesome and packed with flavor. But when we toss it together with those maple roasted vegetables?
It’s healthy side dish heaven.
Tips & Tricks For This Vegetable Quinoa Pilaf
- The key to the roasted veggies is to cut them all to approximately the same size. So use your judgment. This way they roast evenly and will all be finished cooking at the same time. For example, brussels sprouts can be a variety of sizes even within one bag – so quarter if you need to (or leave whole, etc.).
- Making this dish for turkey day? The whole thing can be made in advance. Just store in an airtight container in the fridge and reheat when needed. Awesome.
- So, we are clearly in the midst of thanksgiving recipe season, but this dish is fantastic just for a regular meal. It even works as a main dish – I can say from experience that it’s most excellent when topped with a fried, runny egg. Swoon swoon.
Additional Healthy Sides You Might Enjoy:
- Vegan Couscous Salad with Roasted Vegetables
- Cranberry Quinoa Salad with Brussels Sprouts
- Honey Mustard Roasted Vegetables
- Cranberry Pecan Cucumber Salad
- Fall Quinoa Salad
- Fall Harvest Kale Salad
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the veggies :
- 1 small red onion, sliced
- 3 medium carrots, peeled and cut into 1 ½ to 2-inch sticks
- 2 medium parsnips, peeled and cut into 1 ½ to 2-inch sticks
- ½ pound brussels sprouts, trimmed and halved (quartered if large)
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the quinoa:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ⅓ cup raw pecans, chopped
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
- ½ teaspoon salt
- minced chives, for garnish (optional)
For the veggies:
- Preheat the oven to 400ºF.
- Add the onion, carrots, parsnip and brussels sprouts to a large rimmed baking sheet. Drizzle with the olive oil and maple syrup, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer.
- Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven and let cool for about 5 minutes.
For the quinoa:
- Meanwhile, set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the garlic and pecans and cook for about 2 minutes, stirring frequently, until toasted and fragrant.
- Add in the quinoa, broth and salt. Bring the mixture to a boil, then cover, reduce the heat and let simmer for about 15 minutes, until the broth is absorbed.
- Turn off the heat and let sit covered for 5 minutes, then fluff the quinoa with a fork.
- Add the quinoa to a bowl, along with the roasted veggies. Toss to combine. Season with additional salt / pepper as needed. Garnish with the chives and serve!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 342mgCarbohydrates: 34gFiber: 6gSugar: 6gProtein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.