Roasted Vegetables With Quinoa

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Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner.

Servings:
2

Roasted vegetables, quinoa, and spinach are mixed with a tahini-based sauce for a delicious fall side dish.

Ingredients

  • 3 cups diced butternut squash

  • 2 cups trimmed and halved Brussels sprouts

  • 2 tablespoons melted coconut or extra-virgin olive oil

  • Coarse salt and freshly ground black pepper

  • 1 teaspoon smoked paprika

  • 1 clove garlic

  • 2 tablespoons tahini

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons water

  • ¼ cup chopped fresh chives

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh cilantro

  • 1 cup cooked quinoa

  • 2 ½ cups baby spinach, divided

Directions

  1. Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.

  2. Make sauce: Pulse garlic, tahini, vinegar, 2 tablespoons olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.

  3. In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.

  4. For each serving, toss with 1 1/4 cups spinach and adjust seasoning.

    wk2-d-roasted-vegetables-006-mbd109440.jpg
    Bryan Gardner
Originally appeared: Whole Living, January/February 2013

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