Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe

I purposely roasted a large quantity of butternut squash yesterday so I could use the leftovers for this quinoa dish. What I find very attractive about this gluten-free dish is the abundance of colors, thanks to the warm butternut squash and the bright Brussels sprouts. For a touch of richness in this otherwise healthy dish, I added fried cubes of paneer cheese.

You could enjoy this quinoa dish on its own if you’re a vegetarian, or you could serve it, like I did, as a side dish with a poulet rôti (my favorite roasted chicken).

1. Info for Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe

• Cook Time: unavailable
• Total Time: unavailable
• Servings: 6
• Calories: 243 kcal

2. Ingredients for Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe

• 1 cup quinoa
• 1 (14-ounce) can vegetable broth
• ½ butternut squash
• 12 Brussels sprouts
• 1 clove garlic, finely minced
• ½ cup frying oil (such as canola or peanut oil)
• 8 ounces paneer cheese (optional), cut into cubes
• 1 cup extra-virgin olive oil
• 4 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• juice of 1 lemon, freshly squeezed
• 1 tablespoon salt
• ½ teaspoon freshly cracked pepper

3. Directions:

1. Making quinoa:
2. Pour the vegetable broth into a saucepan. Add the quinoa and bring to a boil. Cover and lower the heat to medium-low and cook for about 20 minutes until the liquid evaporates. Fluff the quinoa with a fork. Season with salt and pepper. Mix well. Cover and let cool to room temperature.
3. Preheat the oven to 400°F. Peel and dice the butternut squash into 1½” cubes.
4. Trim the ends of the Brussels sprouts and cut them into quarters lengthwise.
5. In a bowl, toss the diced butternut squash and Brussels sprouts in 1 tablespoon maple syrup, garlic, salt, pepper and 2 tablespoons olive oil.
6. Brush a baking sheet with olive oil. Place the butternut squash and Brussels sprout pieces without crowding them. Roast for 30 minutes, until golden and softened. Drizzle with 1 tablespoon maple syrup. Let cool.
7. Heat the frying oil in a small saucepan. Once hot, deep-fry the cubes of cheese into 3 batches until golden brown. Set aside.
8. In a small bowl, combine the mustard, 2 tablespoons maple syrup, lemon juice and remaining olive oil. Whisk well, season with salt and cracked pepper.
9. Assembly:
10. In a large bowl, combine the quinoa, roasted vegetables, deep-fried cheese and sauce. Toss well.
11. Serve at room temperature.
12. Bon appétit!