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.
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.
In a large bowl, toss roasted vegetables with quinoa and 2 Tbsp sauce.
For each serving, toss with 1 1/4 cups spinach and adjust seasoning.
Refrigerate mixture and sauce in separate airtight containers up to three days.