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Dairy Free
Gluten Free

Charred Broccoli & Roasted Butternut Squash over Quinoa

with Creamy Almond Vinaigrette

Cooking time

30 minutes




660 /serving

A bright, healthy, and satisfying vegan dinner that packs protein (quinoa and almond butter), iron (broccoli) and a hearty dose of colour (peppers and squash), this dish has it all. Even carnivores will find this meal a welcome respite, as it lets the bright vegetables take centre stage. The quinoa base and creamy almond-butter vinaigrette contrast nicely with the sweet and bitter veggies, and scallions sprinkled overtop give you a nice crunch.

We will send you:

  • 140g Multicoloured baby peppers
  • 2 Scallions
  • 225g Diced butternut squash
  • 1 Broccoli
  • 60g Almond butter
  • 15ml Apple cider vinegar
  • 95g Red & white quinoa
  • 15ml Maple syrup
  • 7g Broccoli & squash spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Sulphites, Tree Nuts

You will need:

Medium pot
Large high-sided pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
36 g
Saturated Fat
5 g
330 mg
Total Carbs
76 g
17 g
20 g
14 g
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Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
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Cook the quinoa
While the squash roasts, in a medium pot, combine the quinoa (rinse before adding), 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Toss with a drizzle of olive oil and season with ½ the remaining spice blend and S&P to taste. Fluff with a fork and set aside in a warm spot.
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Mise en place
While the quinoa cooks, cut the broccoli into long, thin florets, including the stem. Thinly slice the peppers into rounds; toss with a drizzle of olive oil and season with S&P. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Cook the broccoli
In a large, high-sided pan, heat a thin layer of oil on medium-high. Add the broccoli to the pan and cook, 4 to 5 minutes per side until crispy. When there is 1 minute left, add ½ the white bottoms of the scallions and cook, stirring frequently, until fragrant. Transfer to a plate and drizzle with ½ the maple syrup; season with the remaining spice blend and S&P to taste.
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Make the almond butter vinaigrette
While the broccoli cooks, in a bowl, combine the almond butter, ½ the vinegar, remaining maple syrup and 2 tbsp of water (double for 4 portions); season with S&P to taste.
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Finish & serve
To the pot of quinoa, add the peppers, remaining vinegar and as many remaining white bottoms of the scallions as you’d like. Divide the finished quinoa between your plates. Top with the roasted squash and sautéed broccoli. Drizzle as much of the almond butter vinaigrette over the vegetables and quinoa as you’d like. Garnish with as many green tops of the scallions as you’d like. Bon appétit!