ROASTED VEGETABLES WITH QUINOA

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Roasted Vegetables with Quinoa image

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

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
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

Steps:

  • 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.
  • 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.
  • In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.
  • For each serving, toss with 1 1/4 cups spinach and adjust seasoning.

Nutrition Facts : Calories 481 g, Fat 20 g, Fiber 16 g, Protein 13 g, SaturatedFat 3 g, Sodium 269 g

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