Roasted Vegetables with Quinoa

Roasted Vegetables with Quinoa
Roasted Vegetables with Quinoa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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