wholeliving

Roasted Vegetables with Quinoa

Whole Living, January/February January/February 2013
  • Yield Serves 2
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Ingredients

  • 3 cups diced butternut squash
  • 2 cups trimmed and halved brussels sprouts
  • 2 Tbsp melted coconut or extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 2 Tbsp tahini
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp water
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 cup cooked quinoa
  • 2 1/2 cups baby spinach, divided

Directions

  1. Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and brussels sprouts with 2 Tbsp 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 Tbsp 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 Tbsp sauce.

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

Cook's Note

Refrigerate mixture and sauce in separate airtight containers up to three days.

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