It’s a good thing spring is coming fast (Thanks, Phil), because these cold days are getting kind of depressing. Not that this is the worst winter ever, but after how spoiled we were last winter, it is just a slight downer.

Spring still being a few weeks away, we’ve got some time to keep enjoying the hearty meals of winter without feeling too weighed down and this Meatless Monday dish is pure satisfaction. It’s got dense quinoa and stick-to-your-ribs roasted vegetables that will keep you warm and happy with a nice big bowl.

Pair it with a side salad or soup and you’ve got a dinner that can keep you sane through a few more weeks of cold before we warm into spring.

Quinoa with Roasted Veggies

1 cup 1/2-inch cubes peeled butternut squash

1 cup 1/2-inch cubes peeled sweet potato

1 tablespoon onion granules

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

3/4 cup quinoa, rinsed and drained

1 1/2 cup low-sodium vegetable broth

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

Juice of 1 lemon (about 2 tablespoons)

Preheat the oven to 350 F. In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 40 minutes or until squash and potatoes are fork-tender.

Meanwhile, in a small saucepot bring quinoa and broth to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes.

In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice. Serve warm or at room temperature.

(Recipe from www.wholefoodsmarket.com)