Roasted Vegetables with Quinoa

By adriennehannis

Ingredients

• 1/2 butternut squash, peeled and diced
• 20 brussels sprouts, trimmed and halved
• 1/4 cup melted coconut oil or EVOO
• Coarse salt and freshly ground pepper
• 1 teaspoon smoked paprika
• 3/4 cup plus 2 T water
• 1/2 cup quinoa, rinsed and drained
• 1 garlic clove
• 2 tablespoons tahini
• 3 tablespoons apple cider vinegar
• 1/4 cup snipped fresh chives
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh cilantro leaves
• 2 1/2 cups baby spinach

Preparation

Step 1

Preheat oven to 425 degrees F. On a rimmed baking sheet, toss squash and brussels sprouts with 2 T oil; season with salt and paprika. Roast vegetables, tossing halfway through, until golden and tender, 25 to 30 minutes.

Meanwhile, bring 3/4 cup water, the quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender but still chewy, about 15 minutes. Transfer to a bowl; fluff with a fork.

Pulse garlic, tahini, vinegar, remaining 2 T oil, remaining 2 T water, the chives, parsley and cilantro in a food processor until smooth. Season with salt and pepper. (Vegetables and sauce can be refrigerated, in a separate airtight containers, up to 3 days).

In a bowl, toss roasted vegetables with quinoa and 2 T sauce. Toss each serving with spinach and season with salt and pepper.