Roasted Vegetable and Quinoa Stew

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 cups Brussels sprouts, halved
• 1 cup carrots, peeled and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup quinoa, uncooked
• 4 cups vegetable broth
• 1 can diced tomatoes, 14.5 oz
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup cashews, toasted and chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large roasting pan, toss the cubed butternut squash, halved Brussels sprouts, and sliced carrots with a drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.