Exos | Formerly Core Performance

Set Your Fitness Goals. We'll Help You Achieve Them.

Join for free and you'll gain instant access to our tracking and reporting tools, expert coaching tips, and a free trial to our personalized training and nutrition programs.

Core Knowledge


Roasted Winter Veggies with Quinoa

Cook Time
45 minutes
9 g
Total Fat
14 g
Saturated Fat
2 g
40 g
Dietary Fiber
7 g


  • 6 oz sweet potatoes, sliced
  • 6 oz Koabocha squash, diced
  • 6 oz green beans, trimmed
  • 1 bulb fennel, sliced
  • 3 tbsp olive oil
  • 1/2 tsp red chili flakes
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 3 star anise
  • 2 tbsp unsalted pistachios
  • 1 cup quinoa
  • 1/2 cup lemon juice
  • 2 1/2 cups chicken broth


  1. Preheat the oven to 400 degrees.
  2. In a small pot, combine chicken broth, lemon juice, and quinoa.
  3. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes or until quinoa is tender.
  4. Remove pot from heat, drain excess liquid, and set aside.
  5. Heat a small saute pan over medium heat and lightly toast the pistachios.
  6. Cool pistachios, and then lightly grind them in a food processor. Set aside.
  7. In a large bowl, toss all vegetables with olive oil, salt, red chili flakes, and nutmeg until veggies are coated. 
  8. Place vegetables in a roasting pan with star anise and roast for 30 to 40 minutes or until all vegetables have softened.
  9. Mix quinoa with the vegetables and top with roasted pistachios.

Tags: Side Dish, Dinner, Recipes, Lunch

More Recipes


Chicken and Mushroom Penne

A lite cream cheese sauce adds a creamy texture to this veggie pasta.


Sun-Dried Tomato Hummus

Use this dip for veggies and pita chips or as a spread for sandwiches.


Artichoke Shrimp Pasta

Fresh veggies fill out this simple shrimp pasta.


Chili Burrito

Pair this hearty burrito with fresh veggies and hummus.


Crumbled Chicken Pizza

Pile this homemade pizza with chicken and veggies.