Roasted Vegetable and Quinoa Casserole

By devogirl

Ingredients

• 4 cups cubed butternut squash
• 3 cups cubed beets
• 2 1/2 cups cubed celeriac
• 1 cup red quinoa, rinsed
• 6 cloves garlic, coarsely chopped
• 3 Tbsp evoo
• 2 Tbsp dried basil
• 1 tsp sea salt
• 1 1/2 cups water
• 8 oz crumbled chevre or feta (optional)

Preparation

Step 1

Preheat the oven to 400F.
Combine all ingredients except water and cheese in a large casserole dish. Pour in the water, cover, and bake for 45-50 mins, until the vegetables are tender to your liking. Serve immediately, topped with the chevre if you like.