This is one that my kids ask for every week! I had a hard time getting a picture that does this dish justice, but it is definitely a “go-to” recipe for migraine avoidance in our family. We love it served by itself or as a side to steak.
Note: I freeze zucchini and yellow squash cubes during the summer when it is plentiful to use through the winter for this dish. Squash will be soft after freezing, but it works well in this dish. Our favorite is the yellow squash, but the zucchini just keeps on coming all summer long, so we end up using it more often.
Roasted Vegetables and Quinoa Rice
2 sweet potatoes
3 small gold or white potatoes
4 large carrots
1 small to medium zucchini or yellow squash
1 medium butternut squash, peeled, seeds removed
garlic cloves or powder
1/2 cup wild rice
1/2 cup quinoa
2 cups broth
- Cut all vegetables into 1/2 inch cubes and place in a 9 x 13 baking dish.
- Drizzle olive oil lightly over the vegetables and toss.
- Sprinkle with garlic powder, basil, and sea salt.
- Cover with aluminum foil and bake at 350 degrees for 1 to 1 1/2 hours until tender. Sometimes, we remove the aluminum foil halfway through the baking cycle if we desire the vegetables to brown. Check for tenderness with a fork.
- Once the vegetables are in the oven, cook the rice and quinoa in the broth in a medium saucepan. Leave the lid on after it finishes cooking until the vegetables are tender.
- Serve vegetables on top of the quinoa rice.