I made this Roasted Delicata Squash, Golden Beet, Carrot & Poblano Red Quinoa with Quick Turmeric Lemon Dressing as a late lunch this afternoon. It turned out to be a satisfying vegetarian (vegan) meal, so I decided to share the recipe.
I guess I'd sort of classify this as vegan comfort food. Delicata squash, golden beets and carrots are all sweet hearty vegetables, and the addition of red quinoa an healthy fat laden walnuts make it a filling dish. The slight bitterness and mild heat of the poblano peppers make a good contrast against the richer ingredients (I was in luck, that some were still available in my garden this late in the season). A tangy Turmeric Lemon dressing adds a bit of acid and brightness to the finished plate. For me anyway, the whole thing balance out quite well.
Roasted Delicata Squash, Golden Beet, Carrot & Poblano Red Quinoa:Preparation
Here is a quick visual walk through of the preparation of this seasonal dish. Full recipe below.
The vegetables are simply cut up and deseeded before being tossed in olive oil and seasoning, then popped in the oven to roast. There is no need to peel the delicata squash; the skin will be tender once roasted.
The red quinoa is toasted with the walnuts and garlic, before being simmered until tender.
A small batch of a quick four ingredient Turmeric Lemon dressing is shaken up.
The about half dressing is drizzled over the platter when served. Reserve the rest to use if needed.
Serving Suggestions
This medley of fall vegetables and quinoa can stand on it's own as a vegetarian dish, but if you want to enjoy meat with it lamb chops or roasted chicken would team perfectly with it.
Try my Roasted Beet Salad or Cranberry and Golden Beet Quinoa Recipe if you enjoyed this dish! Perhaps you are in the mood for a beverage instead, in that case make a glass of my mango beet juice!
Roasted Delicata Squash, Golden Beet, Carrot & Poblano Red Quinoa with Quick Turmeric Lemon Dressing
Ingredients
- 2 delicata squash small
- 1 golden beet medium
- 2-3 large carrots
- 3 poblano peppers
- 1 ½ teaspoon olive oil
- ¼ teaspoon cardamom
- ¼ teaspoon sea salt
- ⅛ teaspoon sage
Toasted Walnut-Garlic Red Quinoa
- ½ cup red quinoa
- 1 oz. walnuts chopped
- 1 clove garlic minced
- 1 cup vegetable stock
Quick Turmeric Lemon Dressing
- juice of one fresh lemon
- 1 ½ teaspoon olive oil
- 1 ½ teaspoon pure maple syrup
- ½ teaspoon ground turmeric
Instructions
- Preheat the oven to 425 degrees.
- Cut the Delicata squash into ⅓rd to ½ inch sliced, and deseed. Peel and slice the golden beets and carrots into bite sized pieces. Deseed and chop the poblano peppers, then toss with olive oil, cardamom, sea salt and sage.
- Spread the coated vegetables out onto a large sheet pan and roast for 15 minutes. Turned the vegetables over and roast another 5 minutes. At that point remove any vegetables that are in danger of overcooking and set aside. Roast the rest for 7-8 more minutes.
- Serve over the Toasted Walnut-Garlic Red Quinoa and drizzled the Turmeric Lemon Dressing over the plate.
Toasted Walnut-Garlic Red Quinoa
- Place a skillet over medium-high heat. Once hot add the quinoa and walnuts, toss for a couple minutes, then add the garlic. Once garlic is mostly cooked, add the stock, then reduce to a simmer and cover. Cook until tender and liquid is absorbed.
Quick Turmeric Lemon Dressing
- Pour the four ingredients into a covered bottle and shake well.
Nutrition
K @ veggieTOT says
I love meals like this--so easy! So colorful! And I've been looking for ways to eat more turmeric, so the dressing is a nice bonus.