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: unavailable
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
- Making quinoa:
- 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.
- Preheat the oven to 400°F. Peel and dice the butternut squash into 1½" cubes.
- Trim the ends of the Brussels sprouts and cut them into quarters lengthwise.
- In a bowl, toss the diced butternut squash and Brussels sprouts in 1 tablespoon maple syrup, garlic, salt, pepper and 2 tablespoons olive oil.
- 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.
- Heat the frying oil in a small saucepan. Once hot, deep-fry the cubes of cheese into 3 batches until golden brown. Set aside.
- 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.
- In a large bowl, combine the quinoa, roasted vegetables, deep-fried cheese and sauce. Toss well.
- Serve at room temperature.
- Bon appétit!