Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe

Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe 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). 


Yields: 6 servings

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. 

Roasting the vegetables:

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.

Deep-frying the cheese (if using):

Heat the frying oil in a small saucepan. Once hot, deep-fry the cubes of cheese into 3 batches until golden brown. Set aside.

For the sauce:

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!


If you don't have quinoa, you could use semolina (coarsely-ground durum wheat), bulgur (wheat grains that are partly cooked), regular couscous (tiny pasta made from semolina), Israeli couscous or even cooked pasta such as orzo.

For a vegan version, simply omit the cheese.

You can find paneer cheese in most Middle Eastern or Indian markets. 

Published By: Jacqueline Pham on February 3, 2014.


comments powered by Disqus

Order my latest book:
Banh Mi

Related Posts


Recent Posts

15 Fall Dessert Recipes for Dinner Parties
15 Fall Dessert Recipes for Dinner Parties
Soyrizo Mushroom Patties
Soyrizo Mushroom Patties
Mango Salsa Appetizers
Mango Salsa Appetizers
Turkey Noodle Stir Fry Recipe
Turkey Noodle Stir Fry Recipe