Savory Herb-Infused Quinoa with Roasted Vegetables

This Thanksgiving side uses roasted seasonal vegetables for sweetness and browning, then folds them into quinoa with fresh herbs and a small cider-vinegar finish. The result is a warm grain side with clear texture contrast: tender quinoa, caramelized edges on the vegetables, and a fresh herb lift that keeps it from feeling heavy next to richer mains.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

• 450 g butternut squash peeled, seeded, and cut into 2 cm cubes
• 300 g Brussels sprouts trimmed and halved
• 60 g shallot thinly sliced
• 20 ml olive oil divided
• 4 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 2 g dried thyme divided
• 1 g dried sage divided
• 225 g quinoa rinsed and drained
• 475 ml water for cooking quinoa
• 3 g kosher salt divided
• 10 ml olive oil divided
• 15 ml apple cider vinegar for finishing
• 15 g fresh parsley finely chopped
• 6 g fresh sage thinly sliced
• 10 ml maple syrup for finishing
• 1 g black pepper freshly ground, divided

Instructions

1. Heat the oven to 220°C. Line a large rimmed baking sheet with parchment if desired. The oven is fully preheated and the sheet is ready.
2. In a large bowl, toss the butternut squash, Brussels sprouts, and shallot with 20 ml olive oil, 4 g kosher salt, 1 g black pepper, 2 g dried thyme, and 1 g dried sage. Spread in a single layer on the baking sheet. The vegetables are evenly coated and spaced out for browning.
3. Roast for 22 to 26 minutes, tossing once halfway through, until the squash is tender and browned at the edges and the Brussels sprouts are blistered and deeply caramelized. The vegetables are browned on the edges and tender when pierced with a fork.
4. While the vegetables roast, combine the quinoa, water, and 3 g kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Most of the water is absorbed and the quinoa grains show little white tails.
5. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork. The quinoa is light and separate, with no visible standing water.
6. Transfer the quinoa to a large mixing bowl. Fold in the roasted vegetables, remaining 10 ml olive oil, apple cider vinegar, parsley, sage, maple syrup if using, and the remaining 1 g black pepper. Taste and add the remaining 0 g salt only if needed, since the full salt amount has already been used. The mixture is evenly combined, lightly glossy, and balanced between savory and bright.